Vegetable Tian
by Tavolino
A classic Provençal vegetable bake featuring thinly sliced summer vegetables layered with garlic, olive oil, and aromatic herbs. It is a vibrant, healthy dish that works perfectly as a vegetarian main or a sophisticated side.
Ingredients
- Extra virgin olive oil 90 ml
- Garlic cloves 4 cloves
- Tomato paste 30 g
- Eggplant 380 g
- Zucchini 540 g
- Red onion 420 g
- Tomato 700 g
- Salt 12 g
- Black pepper 1 g
- Herbes de Provence 3 g
Preparation
- 1
Preheat the oven to 200°C.
- 2
Slice 380 g eggplant, 540 g zucchini, 420 g red onions, and 700 g tomatoes into rounds.
- 3
Toss the eggplant and zucchini with 6 g salt in a bowl.
- 4
Place the vegetables in a colander over a bowl and let drain for 10 minutes.
- 5
Spread 15 ml olive oil, 30 g tomato paste, and 2 cloves minced garlic in a baking dish.
- 6
Shake excess water from the drained eggplant and zucchini.
- 7
Toss the drained vegetables with 3 g salt.
- 8
Arrange vegetables vertically in the dish, alternating eggplant, zucchini, onion, and tomato.
- 9
Drizzle the vegetables with the remaining 75 ml olive oil.
- 10
Sprinkle with the remaining 2 cloves garlic, 3 g salt, 1 g pepper, and 3 g herbes de Provence.
- 11
Bake for 40 minutes until the vegetables are soft and lightly browned.