Let’s Eat the World Provencal Recipes Side Dish Taste

Vegetable Tian: a Provençal Side Dish Recipe

This 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

Let's Eat the World

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.

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Prep Time 10

Cook Time 30

Resting Time 20

Total Time 1

Course Side Dish

Cuisine French, Provencal

Servings people

Equipment

chef's knife (8-inch)
cutting board set, organic bamboo
skillet hex-clad non-stick (12-inch)
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.

Keyword Vegetable, Vegetarian Dish

Tried this recipe?Let us know how it was!

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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.

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Ratatouille Tian Estival

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Le Pistou Cookery School Uzès Ratatouille Tian

Eggplant and Lamb Tian

This one-pan baked dish is a delicious main course with slow-cooked flavours.

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Tags:Cuisine de Provence,Roast Vegetables,Side Dish,Vegetarian

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Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

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Vegetable Tian: a Provençal Side Dish Recipe