Provençal Vegetable Tian

Make a Provençal-style entertaining menu centerpiece with sunny herbs, vegetables, and elegant make-ahead elements.

Servings: 6 | Prep: 30 min | Cook: 60 min | Total: 90 min

Tags: Provençal, entertaining, make-ahead, vegetarian

Ingredients

• 1.0 unit aubergine (medium-sized)
• 2.0 unit courgettes (medium-sized)
• 4.0 unit tomatoes (ripe)
• 1.0 unit red onion (large)
• 3.0 unit garlic cloves
• 60.0 ml olive oil (extra virgin)
• 2.0 tsp fresh thyme (chopped)
• 1.0 tsp fresh rosemary (chopped)
• 1.0 tsp salt (to taste)
• 0.5 tsp black pepper (freshly ground)
• 50.0 g grated Parmesan cheese (optional, for topping)

Instructions

1. Preheat your oven to 180°C (fan 160°C).
2. Slice the aubergine, courgettes, and tomatoes into even, thin rounds about 5 mm thick. Thinly slice the red onion and mince the garlic cloves.
3. In a large skillet, heat 30 ml of olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
4. Layer the sautéed onion and garlic mixture evenly across the bottom of a baking dish.
5. Arrange the aubergine, courgette, and tomato slices in an alternating pattern, slightly overlapping each slice, in the baking dish.
6. Drizzle the remaining olive oil over the arranged vegetables. Sprinkle with thyme, rosemary, salt, and black pepper.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 20 minutes, until the vegetables are tender and slightly caramelised on the edges.
8. If using Parmesan, sprinkle it over the top and return to the oven for 10 more minutes, or until the cheese is golden and bubbling.