Uploaded June 2026 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/vegetable-tian-recipe
Hi Guys, it's Chef JB here! Let me introduce you to Vegetable Tian! This beautiful homestyle dish from the South of France, is made with simple summer vegetables that are thinly sliced, then baked in alternating upright rows with olive oil, garlic and herbs de Provence. It makes a great vegetarian main and is the perfect side to grilled or roasted meats or fish. You can serve it warm, but I also love it at room temperature. Bon appétit!
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Vegetable Tian
Serves 6 to 8
6 tbsp extra virgin olive oil
4 garlic cloves, finely minced with a knife
2 tbsp tomato paste
1 eggplant (aubergine), cut in half lengthways then sliced 8mm / 0.3” half moons (~380g / 13.5oz)
3 zucchini (courgette), sliced 6mm / 0.25” rounds (~180g / 6oz each)
3 red onion, sliced 3mm / 0.1” rounds (~140g / 5oz each)
5 tomato, sliced 5mm / 0.2” rounds (~140g / 5oz each)
2 tsp cooking salt / kosher salt (or half for table salt, +50% for flakes)
1/2 tsp black pepper
1 1/2 tsp herbes de Provence, buy or make your own*
1. Toss eggplant and zucchini with 1 tsp salt, sweat in colander 10 min. Shake off excess water, tip back into bowl, toss with another 1/2 tsp salt.
2. Spread 1 tbsp oil, tomato paste and half garlic in a dish (30 x 20 x 5cm / 12 x 8 x 2"). Arrange vegetables upright, alternating. Drizzle/sprinkle with remaining oil, 1/2 tsp salt, plus the Herbs de Provence and pepper.
3. Bake 40 minutes at 200°C / 400°F (180°C fan-forced) until the edges of the vegetables are browned. Serve warm or at room temperature.
* 3/4 tsp thyme, 1/2 tsp rosemary, 1/4 tsp marjoram, 1/8 tsp oregano (all dried herbs)
#vegetabletian #tiandelegume #tian #frenchcuisine #chefjb #recipetineats #recipe #frenchrecipe #cooking #cuisinefrancaise #baking #vegetarian #vegan
Recipe ⬇️ or print: recipetineats.com/vegetable-tian-recipe
Hi Guys, it's Chef JB here! Let me introduce you to Vegetable Tian! This beautiful homestyle dish from the South of France, is made with simple summer vegetables that are thinly sliced, then baked in alternating upright rows with olive oil, garlic and herbs de Provence. It makes a great vegetarian main and is the perfect side to grilled or roasted meats or fish. You can serve it warm, but I also love it at room temperature. Bon appétit!
----------
Vegetable Tian
Serves 6 to 8
6 tbsp extra virgin olive oil
4 garlic cloves, finely minced with a knife
2 tbsp tomato paste
1 eggplant (aubergine), cut in half lengthways then sliced 8mm / 0.3” half moons (~380g / 13.5oz)
3 zucchini (courgette), sliced 6mm / 0.25” rounds (~180g / 6oz each)
3 red onion, sliced 3mm / 0.1” rounds (~140g / 5oz each)
5 tomato, sliced 5mm / 0.2” rounds (~140g / 5oz each)
2 tsp cooking salt / kosher salt (or half for table salt, +50% for flakes)
1/2 tsp black pepper
1 1/2 tsp herbes de Provence, buy or make your own*
1. Toss eggplant and zucchini with 1 tsp salt, sweat in colander 10 min. Shake off excess water, tip back into bowl, toss with another 1/2 tsp salt.
2. Spread 1 tbsp oil, tomato paste and half garlic in a dish (30 x 20 x 5cm / 12 x 8 x 2"). Arrange vegetables upright, alternating. Drizzle/sprinkle with remaining oil, 1/2 tsp salt, plus the Herbs de Provence and pepper.
3. Bake 40 minutes at 200°C / 400°F (180°C fan-forced) until the edges of the vegetables are browned. Serve warm or at room temperature.
* 3/4 tsp thyme, 1/2 tsp rosemary, 1/4 tsp marjoram, 1/8 tsp oregano (all dried herbs)
#vegetabletian #tiandelegume #tian #frenchcuisine #chefjb #recipetineats #recipe #frenchrecipe #cooking #cuisinefrancaise #baking #vegetarian #vegan
