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Vegetable Tian

A colorful and flavorful dish featuring layers of roasted zucchini, eggplant, and tomatoes, enhanced with fragrant herbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Vegetable Dish
Cuisine: French, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, thinly sliced
  • 1 medium eggplant, thinly sliced
  • 2 medium tomatoes, thinly sliced
  • 1 piece bell pepper (any color), thinly sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 4 tablespoons olive oil
  • to taste fresh herbs (such as thyme or basil)
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Drizzle a tablespoon of olive oil over the bottom of a large baking dish and spread it around evenly.
  3. In a skillet, heat a bit of olive oil on medium heat. Sauté the sliced onion until translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant, then spread this mixture evenly in your baking dish.
Layering and Baking
  1. Arrange the zucchini, eggplant, tomato, and bell pepper slices on top of the onion and garlic mix, alternating colors.
  2. Drizzle the remaining olive oil over the top, then sprinkle with salt, pepper, and fresh herbs.
  3. Cover the dish with aluminum foil and place it in the oven. Bake for 30 minutes covered, then remove the foil and continue baking for another 15 minutes until the veggies are tender and slightly caramelized.
  4. Allow the tian to rest for a few minutes before serving.

Notes

Feel free to swap in your favorite vegetables like squash or potatoes! Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.