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
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Leftover Eggplant Make a Savoury Caponata Tart
May 31, 2021
Recently, I shared my simple vegetable Napoleons with you as a side dish for the goat cheese-stuffed chicken. If you make it, you will probably end up in the same boat I did: lots of leftover parts — zucchini, yellow squash, eggplant, tomatoes. While that sounds like all the fixings for a good ratatouille, there’s …
Vegetarian Moroccan Tagine a Recipe from Marrakesh
April 27, 2020
The word tagine describes two things a heavy earthenware dish with a conical lid, and a slow-cooked stew. The following recipe for Vegetarian Moroccan Tagine is one from our Pitcher & Powell Cuisine & Culture trip to Marrakesh in 2019.…
Vegetarian Les Petits Farcis a Favourite from Provence
November 3, 2020
Les petits farcis is a classic Provençal recipe made with seasonal vegetables and a sausage stuffing. The recipe below comes from the kitchen of Virginie Van Der Wees, a certified French teacher who lives near Aix-en-Provence. We have included only the vegetarian version of the stuffing, but you will find the traditional meat recipe and …
A Vegetable Tart Almost to Beautiful to Eat
November 30, 2018
This "rose" vegetable tart takes a little bit of time to put together. The mandolin-cut vegetables are arranged in the "rose" pattern. The recipe for easy pie crust is below, you can skip this step and buy prepared ready-to-bake pie dough in the store. …
No Comment