Vegetable Tian: a Provençal Side Dish Recipe
Let’s Eat the World · Provencal Recipes · Side Dish · TasteThis vegetable tian recipe from Provence is one that you want to make repeatedly. Made by roasting seasonal vegetables, a tian is a provencal favourite. The word tian refers to the cooking dish, typically an earthenware baking dish, and the cooking method. Our recipe below includes some of the same ingredients as ratatouille – tomatoes, eggplant, zucchini, and onion. A tian is a versatile side dish. You can make it in advance and serve at room temperature for a picnic or buffet. Or serve warm as an accompaniment to grilled meat (lamb, chicken, pork) or fish. Join us soon on a Let’s Eat the World culinary adventure.
Bon appétit!

Vegetable Tian Provençale
Make this versatile side dish in advance and serve it at room temperature for a picnic or buffet, or warm it as an accompaniment to your favourite grilled meat.
Equipment
- tian (earthenware baking dish from Provence) or a ceramic baking dish
Ingredients
- 1 eggplant (aubergine)
- 2 zucchini (courgette)
- 2 onions
- 2 cloves garlic
- 3 tomatoes
- 2 tbsp herbes de Provence
- salt and pepper to taste
- 10 leaves basil
- 4 tbsp olive oil
Instructions
- Peel and cut the onion into large slices, smash the garlic cloves, and cut all the vegetables into 1-centimetre-thick slices.
- Sauté the onion and the garlic with 1 tbsp of olive oil. When cooked, remove, and pour into a tian dish or uncoloured ceramic baking dish.
- Make a bed with the onions and alternate the vegetable slices until your baking dish is full (see picture).
- Spread the herbes de Provence and insert the basil leaves. Sprinkle with salt, pepper, and olive oil. Cover with aluminum foil (or parchment paper) to keep the moisture inside and bake for 30 minutes at 180ºC (350ºF).
- Let cool down and rest 20 minutes before serving.
Notes
Vegetable tian pairs perfectly with lamb, roasted chicken, or grilled fish.
Tried this recipe?Let us know how it was!
More Tian Dishes
Vegetable Flower Tian Provencal
This tian recipe makes one pie, perfect for a lunch dish with a green salad and some fresh baguette. Tian Provencal tastes like summer and is best enjoyed when warm, either with polenta or potato wedges. This tart version is nothing complicated just a little patience, you’ll end up with a flower design.
Check out this recipe
Ratatouille Tian Estival
This tian is easy to prepare. It can be served hot from the oven or at room temperature. This baked ratatouille casserole is a variation on the traditional Provencal recipe.
Check out this recipe
Eggplant and Lamb Tian
This one-pan baked dish is a delicious main course with slow-cooked flavours.
Check out this recipe
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