Description
Vegetable Tian is a classic French baked dish that highlights the beauty of fresh, seasonal vegetables. Layers of thinly sliced zucchini, eggplant, and tomatoes are seasoned with herbs and drizzled with olive oil, then baked until meltingly tender and slightly golden. It’s wholesome, vibrant, and naturally vegan—perfect as a side dish or a light main course.
Ingredients
2 medium zucchinis
1 medium eggplant
3 medium tomatoes
A small handful of fresh basil or thyme, chopped
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions
- Preheat oven: Set your oven to 375°F (190°C) and lightly grease a baking dish.
- Slice vegetables: Thinly slice the zucchini, eggplant, and tomatoes into ¼-inch thick rounds.
- Assemble the dish: Arrange the vegetable slices in the greased dish in an alternating pattern (zucchini, eggplant, tomato), slightly overlapping them in a spiral or row, depending on the shape of your dish.
- Season: Drizzle the arranged vegetables with olive oil. Sprinkle with salt, pepper, and the chopped herbs.
- Bake covered: Cover the dish with foil and bake for 30 minutes, or until the vegetables are tender.
- Bake uncovered: Remove the foil and bake for an additional 10 minutes to allow the top to lightly brown.
- Serve: Let the dish rest briefly before serving. Garnish with additional fresh herbs if desired.
Notes
- Add thin slices of red onion or bell pepper for more flavor and color.
- Top with breadcrumbs or vegan parmesan for a crispy finish.
- Stir in cooked quinoa or rice for a heartier version.
- Substitute yellow squash for a vibrant visual contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
