Meet Vegetable Tian – a vibrant Provençal vegetable bake that I completely love! It’s full of gorgeous colors, Mediterranean vibes, and appears nearly as good because it tastes. Serve it as a facet dish or take pleasure in it as a vegetarian most important. Let’s go!
Nagi’s Notes
If you would like a prepare dinner up greens in a method that appears such as you made far more effort than you truly did, and tastes unreasonably scrumptious for what is basically a 4 ingredient recipe (veg + olive oil + garlic + tomato paste), that is the recipe to succeed in for. I imply, take a look at me, with a beaming smile often reserved for potatoes and cheese!! 🙂
Vegetable Tian
I’ve been a ratatouille man for so long as I can bear in mind, however after I need one thing slightly extra particular, I make a Vegetable Tian. It makes use of lots of the similar substances, simply offered in a way more spectacular method! It’s a basic Provençal dish from the south of France the place thinly sliced summer time greens are packed tightly right into a dish, layered or sitting upright, then merely flavoured with fruity olive oil, garlic and the basic French herb combine, herbes de Provence earlier than being baked.
When it comes out of the oven, the tops of the greens are frivolously caramelised whereas beneath they change into tender and delectable, all infused with beautiful garlicky flavours. I additionally prefer to unfold slightly tomato paste and garlic within the backside of the dish. Because it bakes, it turns right into a scrumptious little sauce that may be spooned over the Tian when serving.
And should you had been questioning, “tian” is definitely the identify of the shallow pottery dish historically used for this recipe in France. It’s pronounced “tee-ahn”. 🙂
Elements in Vegetable Tian
You may need seen Vegetable Tians organized in lovely spirals with completely matching rounds of greens. They do look gorgeous, however the actuality is it’s unattainable to seek out eggplants, zucchinis and tomatoes which can be all the identical dimension. For me, a neat row association in an oblong dish makes rather more sense.
It nonetheless appears to be like lovely on the desk, but it surely’s far simpler to assemble and rather more forgiving when your greens should not completely matched.
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Eggplant (aubergine) – Only a common eggplant. Attempt to decide on a small to medium one. I minimize it in half lengthwise, then slice it into half-moons so it sits at an analogous top to the zucchini and different greens as soon as organized within the dish.
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Zucchini (courgette) – Search for pretty chunky zucchinis in order that they’re nearer in width to the onion and tomato slices. It makes the ultimate Tian look slightly extra uniform.
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Crimson onion – I desire pink onion right here due to its sweeter flavour. For me, it really works higher than common brown or yellow onions on this dish.
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Tomato – I take advantage of truss tomatoes right here in Australia and like them good and ripe. However any common tomato will work completely high quality. Simply keep away from cherry tomatoes as they’re too small for this recipe.
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Additional virgin olive oil – You probably have an excellent fruity further virgin olive oil, this can be a beautiful recipe to make use of it in. There are only some substances right here, so you possibly can actually style it.
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Garlic – The garlic must be finely chopped with a knife so it may be sprinkled evenly over the greens. A garlic press makes it too moist and pasty, which doesn’t work as properly.
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Tomato paste – Unfold over the bottom of the dish earlier than including the greens, it combines with the olive oil, garlic and vegetable juices as every part bakes, creating a wonderful sauce beneath. Get that crusty bread prepared! Some recipes use passata / tomato purée, however I desire tomato paste as a result of it will get naturally diluted by the water launched from the greens.
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Herbes de Provence – This can be a easy mixture of herbs (thyme, oregano, rosemary and savory or marjoram) that’s usually Provençal-style and extensively utilized in France. It’s a bit tough to seek out outdoors of France, however really easy to make your individual at residence, I’ve included it within the recipe card or see right here for a bigger batch to maintain. Should you’re in France, you should purchase it in all places!
Tips on how to make Vegetable Tian
Some recipes skip the step of salting the zucchini and eggplant to attract out extra moisture. For me, it’s value to do it for 2 causes. Firstly, it helps forestall the Tian from being saturated in water. With out this step, the greens find yourself steaming reasonably than roasting. Secondly, it helps them prepare dinner slightly sooner so all of the greens are carried out on the similar time (tomato and onion prepare dinner sooner).
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Salt eggplant and zucchini – In a bowl, toss the eggplant and zucchini with salt, then put them right into a colander set over a bowl, then go away for half-hour. The greens will sweat and you will notice droplets of water on the floor which is able to drip by the colander. There is no such thing as a have to pat every slice dry.
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Put together sauce – Combine and unfold olive oil, tomato paste and half of the garlic over the bottom of an oblong ceramic baking dish. The one I’m utilizing is 30 x 20 x 5 cm / 12 x 8 x 2″.
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Layer greens in dish – Organize the vegetable slices within the dish in rows (watching the video is useful right here), alternating on this order: eggplant, zucchini, onion and tomato. You’re going to get round 14 rows. Pack the greens in fairly tightly in order that they keep upright – they shrink as they bake. As you get to the top, push the rows collectively so you possibly can match all of the veggies in. Tuck in any vegetable slices left over on the finish the place you possibly can.
Seasoning the greens – I prefer to toss the zucchini and eggplant with slightly further salt earlier than layering, as many of the salt comes off as they sweat. I don’t toss the tomato or onion slices with salt as they’re too delicate. However don’t fear, they nonetheless get seasoning from being packed tightly alongside the zucchini and eggplant, and salt we sprinkle over the entire dish within the subsequent step.
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Drizzle and season – Drizzle the remaining olive oil excessive, then sprinkle evenly with the remaining garlic, salt, black pepper and Herbes de Provence.
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Bake and serve – Bake for 40 minutes in a 200°C / 400°F (180°C fan-forced) oven till the greens are tender and barely browned across the edges. The greens needs to be cooked however not mushy, nonetheless holding their type sufficient to scoop out with out falling aside.
What to serve with Vegetable Tian
This Vegetable Tian will serve 6 as a most important or 8 as a facet. It makes an awesome vegetarian / vegan most important course served merely with some crusty or recent bread on the facet to mop up all of the sauce.
It is usually the proper facet to roasted or grilled meats or fish, similar to Poulet Rôti (French Roast Rooster), pork chops, crispy pan fried fish or entire baked snapper. I particularly take pleasure in it alongside different French and Mediterranean dishes, the place it suits proper in, however truthfully, I’d fortunately serve it with nearly any Western-style meal.
Whereas it’s great served heat straight from the oven, I additionally find it irresistible at room temperature. Attempt it served alongside chilly meats and cheeses. For an additional Mediterranean contact, you might even scatter over some crumbled feta or chopped Kalamata olives throughout the previous few minutes of baking.
Bon appétit! – JB
FAQ – Vegetable Tian
Sure! You’ll be able to assemble the Tian as much as 24 hours forward and maintain it refrigerated. Take it out of the fridge about half-hour earlier than baking so it loses among the chill. It’s also possible to bake it forward and serve it at room temperature, which is definitely quite common within the south of France.
I like to recommend it. It helps draw out extra moisture so the greens roast reasonably than steam, and it additionally helps the zucchini and eggplant prepare dinner at an analogous charge to the tomatoes and onions. It’s an additional step, however I believe it’s undoubtedly value it.
Completely. Whereas tomato, zucchini, eggplant and onion are the basic mixture, you possibly can add or swap greens relying on what you will have. For instance, capsicum (bell pepper) works properly. Although I’d keep away from greens that prepare dinner in a short time or launch an excessive amount of water.
I don’t advocate freezing it. The greens change into fairly tender as soon as thawed and may launch loads of liquid. This dish is at its finest recent or refrigerated and loved over the subsequent few days.
This often occurs if the eggplant and zucchinis weren’t salted beforehand. Don’t fear an excessive amount of although. The juices are filled with flavour and could be soaked up with some good crusty bread.
Watch find out how to make it
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Vegetable Tian
Prep: 30 minutes
Prepare dinner: 40 minutes
Whole: 1 hour 10 minutes
Aspect Dish, Greens, Vegetarian, vegetarian most important
French
Servings6 to eight
Faucet or hover to scale
Forestall display from sleeping
Directions
ABBREVIATED RECIPE
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Sweat the eggplant and zucchini, unfold oil, tomato paste and garlic in a dish. Organize greens, alternating, drizzle/sprinkle with oil, Herbs de Provence, salt and pepper. Bake 40 minutes.
FULL RECIPE
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Preheat oven – Preheat oven to 200°C / 400°F (180°C fan-forced).
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Sweat eggplant and zucchini – Toss eggplant and zucchini slices in a bowl with 1 teaspoon of salt. Place them in colander over bowl to sweat and go away to empty for about 10 minutes whilst you slice the remaining greens and put together the baking dish. (Word 2)
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Put together baking dish – Unfold 1 tbsp olive oil, tomato paste and half the garlic over the bottom of a ceramic baking dish (30cm x 20cm x 5cm / 12″ x 8″ x 2″). Because the greens bake, they’ll launch their juices which is able to combine into it to create a wonderful sauce beneath.
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Season once more – Give the colander a shake to take away extra water off the eggplant and zucchini (no have to pat them dry), then put them again right into a bowl. A number of salt comes off with the water, so toss with one other 1/2 teaspoon of salt.
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Layer greens – Organize the greens vertically within the dish, alternating eggplant, zucchini, onion and tomato (I do it on this order). I often make round 14 rows (the video could be very helpful right here). Do not be afraid to pack the greens in fairly tightly. They’ll shrink as they bake, so arranging them snugly collectively helps them keep upright. (Word 3)
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Season high – Drizzle all-over with remaining olive oil. Sprinkle evenly with remaining garlic, remaining 1/2 teaspoon of salt, black pepper and Herbes de Provence.
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Bake – Bake for 40 minutes till the greens are tender and frivolously browned on the sides. Serve instantly, or go away to chill and serve at room temperature.
Recipe Notes:
3/4 tsp thyme, 1/2 tsp rosemary, 1/4 tsp marjoram, 1/8 tsp oregano (all dried herbs)
2. Salting the eggplant and zucchini first helps draw out extra water so the tian doesn’t change into watery because it bakes. And for the eggplant, it additionally helps it prepare dinner sooner.
3. Assembling – As you get towards the top, you’ll want to softly push the greens in opposition to the facet of the dish to make room for the previous few rows. You probably have further vegetable slices after assembling the tian, simply gently slide them wherever you possibly can between the layers.
Leftovers and storage – Will maintain for 3 days within the fridge. Reheat gently within the oven or microwave till warmed by. It’s also possible to take pleasure in it at room temperature, which is definitely quite common in France throughout summer time. I truthfully find it irresistible the subsequent day! Not appropriate for freezing.
Vitamin per serving (6 serves).
Vitamin Data:
Energy: 208cal (10%)Carbohydrates: 19g (6%)Protein: 4g (8%)Fats: 15g (23%)Saturated Fats: 2g (13%)Polyunsaturated Fats: 2gMonounsaturated Fats: 10gSodium: 835mg (36%)Potassium: 820mg (23%)Fiber: 6g (25%)Sugar: 11g (12%)Vitamin A: 1160IU (23%)Vitamin C: 39mg (47%)Calcium: 57mg (6%)Iron: 2mg (11%)
Remembering Dozer
These two photographs had been taken on the very first RecipeTin Eats HQ I labored at. Taking a look at them now, they make me smile as a result of they seize Dozer doing certainly one of his favorite issues on the time with me – oven watching.
Right here, we had been engaged on creating Pastéis de Nata (Portuguese tarts). We got here very near cracking it, however ultimately we by no means fairly bought there. Dozer, after all, was extraordinarily fascinated about the entire course of and he all the time needed a front-row seat to see what was happening, and I’m not fooled, most likely his justifiable share of the tarts as our primary style tester.
We miss you each day buddy. ❤️
