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–+ servings

Tian Provençal Légumes

A Provençal baked vegetable masterpiece — thin rounds of zucchini, tomato, eggplant, and yellow squash arranged in overlapping concentric layers.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Side Dish
Cuisine: French
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
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