Best 2 Provencal Vegetable Tian Recipes

Journey to the heart of Provence with our Provençal Vegetable Tian, a culinary masterpiece that captures the essence of this sun-kissed region. This savory dish is a symphony of fresh, seasonal vegetables, nestled in a blanket of aromatic herbs and golden-crusted bread. Prepare to tantalize your taste buds with a medley of zucchini, eggplant, tomatoes, and bell peppers, roasted to perfection and infused with the flavors of thyme, rosemary, and garlic. Our collection of recipes offers various renditions of this classic dish, ensuring there's a perfect Tian for every palate. From a traditional Tian Provençal to a vegan delight and a tantalizing Tian with goat cheese, each recipe promises an explosion of flavors and textures that will transport you to the vibrant markets of Provence.

Check out the recipes below so you can choose the best recipe for yourself!

PROVENCAL VEGETABLE TIAN

Provencal Vegetable Tian image

Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h25m

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil, divided
2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
Coarse salt and freshly ground pepper
1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
1 large zucchini (8 ounces), sliced 1/4 inch thick
3 large beefsteak tomatoes, sliced 1/4 inch thick
1/4 cup pitted Kalamata olives, pitted and roughly chopped
2 teaspoons fresh thyme leaves, divided, plus more for garnish

Steps:

Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

PROVENCAL VEGETABLE TIAN

PROVENCAL VEGETABLE TIAN image

Categories Vegetable

Number Of Ingredients 23

Ingredients

Provencal Vegetable Tian
Ingredients:
Olive oil
2 c thinly sliced leeks, white and pale-green parts only, rinsed (1 large leek)
2 -3 large Yukon Gold potatoes
1 small eggplant, trimmed (peeled if desired)
1 large zucchini
1 small butternut squash
3 large tomatoes or 6 plum tomatoes
2 t. fresh thyme leaves
grated Gruyere cheese
Directions:
Slice the potatoes, eggplant, zucchini, butternut squash and tomatoes into ⅛ to ¼ inch slices.
Preheat oven to 450 degrees. Grease a shallow baking dish (9 x 9 inch or 8 x 10 inch) with a little oil.
Saute leeks with oil until tender then spread in the bottom of the baking dish.
Place the vegetable slices in vertical rows (see photo). Try to completely pack the dish because the vegetables will shrink some while roasting.
Note: I like to use the repeating sequence of potato, eggplant, butternut, tomato and zucchini - beginning and ending with the potato.
Sprinkle with salt, pepper and thyme leaves then drizzle with olive oil.
Cover loosely with foil and bake for about 25 minutes. Remove the foil, scatter on the cheese and bake until the potato and butternut are tender and the vegetables around the edges are well caramelized, about 45 minutes more.
Let cool 10 minutes before slicing.
Can be made ahead and reheated in a 350 degree oven.
Note: Feel free to use a variety of other vegetable combinations or substitutions! Mushroom slices, red onion, yellow squash are also great additions.
Sent from Paprika Recipe Manager. http://www.paprikaapp.com

Steps:

Provencal Vegetable Tian Ingredients: Olive oil 2 c thinly sliced leeks, white and pale-green parts only, rinsed (1 large leek) 2 -3 large Yukon Gold potatoes 1 small eggplant, trimmed (peeled if desired) 1 large zucchini 1 small butternut squash 3 large tomatoes or 6 plum tomatoes 2 t. fresh thyme leaves grated Gruyere cheese Directions: Slice the potatoes, eggplant, zucchini, butternut squash and tomatoes into ⅛ to ¼ inch slices. Preheat oven to 450 degrees. Grease a shallow baking dish (9 x 9 inch or 8 x 10 inch) with a little oil. Saute leeks with oil until tender then spread in the bottom of the baking dish. Place the vegetable slices in vertical rows (see photo). Try to completely pack the dish because the vegetables will shrink some while roasting. Note: I like to use the repeating sequence of potato, eggplant, butternut, tomato and zucchini - beginning and ending with the potato. Sprinkle with salt, pepper and thyme leaves then drizzle with olive oil. Cover loosely with foil and bake for about 25 minutes. Remove the foil, scatter on the cheese and bake until the potato and butternut are tender and the vegetables around the edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing. Can be made ahead and reheated in a 350 degree oven. Note: Feel free to use a variety of other vegetable combinations or substitutions! Mushroom slices, red onion, yellow squash are also great additions. Sent from Paprika Recipe Manager. http://www.paprikaapp.com

Tips:

Choose ripe, in-season vegetables. This will ensure the best flavor and texture.
Cut the vegetables into uniform slices or cubes. This will help them cook evenly.
Layer the vegetables in the baking dish in a visually appealing way. This will make the tian more attractive when it is served.
Use a combination of fresh herbs and spices to season the vegetables. This will add flavor and depth to the dish.
Bake the tian in a preheated oven until the vegetables are tender and golden brown. This will take about 1 hour.
Let the tian cool slightly before serving. This will help the flavors to meld together.

Conclusion:

Provencal vegetable tian is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up seasonal vegetables and is a perfect dish for summer gatherings. With its鮮豔的色彩and flavorful ingredients, tian is a dish that is sure to impress your guests.