📍 Where this dish comes from: Basque Country (Pays Basque)
Discover the history of this region →
Discover the history of this region →
A Provençal baked vegetable masterpiece — thin rounds of zucchini, tomato, eggplant, and yellow squash arranged in overlapping concentric layers in an oiled gratin dish, scattered with garlic, thyme, and olive oil, baked until the vegetables meld into a mosaic of deep, sweet, roasted flavors. Beautiful, seasonal, and naturally keto.
What You’ll Need
Servings: 6 servings
Calories: 140kcal
Ingredients
- 3 medium zucchini thinly sliced
- 3 medium tomatoes thinly sliced
- 1 eggplant thinly sliced
- 1 yellow squash thinly sliced
- 4 tbsp extra-virgin olive oil
- 4 garlic cloves thinly sliced
- Fresh thyme and rosemary
- Fleur de sel, black pepper
- 50 g Parmesan for the top Optional
Instructions
- Preheat oven to 180°C. Oil a round 28cm gratin dish generously.
- Arrange vegetable slices in overlapping concentric circles, alternating types.
- Tuck garlic slices and thyme sprigs between the vegetables.
- Drizzle generously with olive oil over the entire surface. Season with fleur de sel and pepper.
- Scatter rosemary and optional Parmesan over the top.
- Cover with foil and bake 30 minutes. Uncover and bake 30 minutes more until edges are caramelized.
- Serve at room temperature with a drizzle of best olive oil.
Nutrition
Serving: 1serving | Calories: 140kcal | Protein: 3g | Fat: 8g | Fiber: 3g
Tried this recipe?Let us know how it was!
Health Benefits
- The diverse vegetable colors in a tian provide a wide range of carotenoids and flavonoids.
- Slow roasting is thought to help concentrate certain polyphenols and carotenoids in vegetables.
- Olive oil combined with the cooked tomatoes is thought to help the body absorb lycopene more readily than raw tomato alone.