Why You’ll Love This Recipe
This dish is healthy, vibrant, and incredibly easy to prepare. It highlights the natural flavors of fresh vegetables, enhanced with Mediterranean touches like balsamic vinegar, lemon juice, and fresh basil. Its beautiful layered presentation makes it both eye-catching and delicious—ideal for family meals or dinner with guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 tomatoes
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2 zucchinis
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1 eggplant
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Green olives, pitted and sliced
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Fresh basil leaves
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Grated parmesan
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4 tablespoons olive oil
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2 tablespoons balsamic vinegar
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2 tablespoons lemon juice
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Herbes du Maquis (or herbes de Provence)
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Salt and pepper
Directions
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Wash and slice the tomatoes into thin rounds. Sprinkle with salt and let drain in a colander for 30 minutes. Preheat the oven to 210 °C (th. 7).
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Wash the zucchinis and eggplant, then slice them thinly into rounds. In a baking dish, arrange alternating layers of tomato, zucchini, and eggplant slices.
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Sprinkle with herbes du Maquis, sliced green olives, and grated parmesan. Drizzle with olive oil, balsamic vinegar, and lemon juice. Season with pepper.
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Cover with aluminum foil and bake for 10 minutes. Remove the foil and continue baking for another 10 minutes, until tender and lightly golden.
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Serve hot, garnished with fresh basil leaves.
Servings and timing
Serves 4 people
Prep time: 15 minutes (plus 30 minutes draining)
Cook time: 20 minutes
Total time: about 35–40 minutes (excluding draining time)
Variations
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Add slices of fresh mozzarella between the vegetable layers for extra richness.
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Replace parmesan with feta or goat cheese for a tangy twist.
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Include bell peppers or onions for more variety.
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Swap balsamic vinegar for white wine vinegar if preferred.
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Serve as a main vegetarian dish with rice or as a side with grilled fish or meat.
Storage/Reheating
Store leftovers in the refrigerator in an airtight container for up to 3 days.
Reheat in the oven at 180 °C (350 °F) until warmed through. This dish can also be enjoyed at room temperature, making it great for picnics.
FAQs
1. Can I make this tian in advance?
Yes, you can prepare it ahead and reheat just before serving. The flavors even improve as it rests.
2. What other herbs can I use?
Thyme, rosemary, or oregano work beautifully if you don’t have herbes du Maquis.
3. Can I skip the parmesan?
Yes, it can be omitted for a dairy-free version, or replaced with nutritional yeast for a vegan option.
4. Do I need to peel the eggplant?
No, the skin becomes tender during baking and adds flavor and color.
5. Can I use cherry tomatoes instead of large tomatoes?
Yes, just cut them in halves or thick slices and arrange them the same way.
6. What’s the difference between ratatouille and tian?
Ratatouille is a stewed dish with softer textures, while tian is baked with neatly layered vegetables, making it more structured.
7. How do I prevent watery vegetables?
Draining the tomatoes with salt beforehand helps. You can also bake uncovered at the end to evaporate excess liquid.
8. Can this dish be frozen?
It’s not recommended, as zucchini and eggplant lose their texture after freezing.
9. What can I serve with tian?
It pairs well with grilled meats, fish, or simply fresh bread for a vegetarian meal.
10. Is this recipe suitable for vegans?
Yes, simply omit the parmesan or use a plant-based alternative.
Conclusion
Cyril Lignac’s Provençal tian is a celebration of Mediterranean flavors and the simplicity of seasonal vegetables. Easy to prepare, vibrant on the plate, and full of sunshine, it’s the perfect dish for summer gatherings or light family meals. With a drizzle of olive oil, fresh herbs, and basil to finish, each bite captures the spirit of Provence.
