Entree: France – Provence – Tian de Légumes (Provençal baked layered vegetables, slow-roasted until tender and caramelized)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) more for drizzling
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) Herbes de Provence (or 1 tbsp/15 ml mixed thyme and rosemary)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) black pepper, freshly ground
- 2 medium zucchini, about 1 lb (450 g), thinly sliced
- 1 medium eggplant, about 10 oz (280 g), thinly sliced
- 4 medium tomatoes, about 1 lb (450 g), thinly sliced
- 1 red bell pepper, about 6 oz (170 g), seeded and thinly sliced
- 1/4 cup (60 ml) dry white wine or vegetable stock (optional)
- 1/4 cup (15 g) fresh breadcrumbs or 2 tbsp (30 ml) grated Parmesan (optional for topping)
- Fresh thyme sprigs for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a 9 x 13-inch (or similar oval tian dish) baking dish.
2. In a skillet over medium heat, warm 2 tbsp (30 ml) olive oil. Add the sliced onion and cook until soft and translucent, about 6–8 minutes. Add minced garlic and tomato paste, cook 1 minute more. Spread this onion mixture evenly in the bottom of the prepared baking dish.
3. Arrange the sliced vegetables in overlapping rows or concentric circles over the onion base, alternating zucchini, eggplant, tomato, and bell pepper to create an even layer. Tuck fresh thyme or sprinkle Herbes de Provence as you layer. Season the arranged vegetables with salt and pepper and drizzle the remaining 1 tbsp (15 ml) olive oil and the white wine or stock evenly over the top.
4. Cover the dish tightly with foil and bake for 25 minutes. Remove foil, sprinkle breadcrumbs or grated Parmesan if using, and bake uncovered another 25–30 minutes until vegetables are tender and edges are caramelized and golden.
5. Let rest 5–10 minutes before serving. Garnish with fresh thyme sprigs and serve warm as a flavorful Provençal entrée.