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A vegetable tian is Provençal summer baked in a dish. It’s a rustic favorite, where thin-sliced garden vegetables bake together until their edges are crisp, their centers soft, and the whole pan caramelized into a savory, aromatic feast. This classic lets simple, fresh vegetables shine.

Check out Zucchini and Squash Recipes for more delicious recipes, and to learn about the different types of squash!

Slices of zucchini, yellow squash, eggplant and tomatoes lined up in a white baking dish topped with melted cheese with French bread in the background.

What is a Tian of Vegetables?

In Provence, “tian” (tee-yawn) originally referred to a traditional glazed earthenware vessel. These rustic, hand-thrown dishes went straight from oven to table and were prized for their ability to hold heat and coax sweetness and depth out of simple ingredients.

Today, “vegetable tian” describes both the dish and the iconic, layered recipe baked inside it. Slices of eggplant, zucchini, tomatoes, sometimes potatoes, and onions are artfully arranged in rows, drizzled with olive oil and seasoned with herbs of Provence. The tian slow-roasts, gently melding flavors while preserving the character of each vegetable.

Locals prepare it with late summer vegetables when gardens overflow, turning humble harvests into a satisfying, nearly effortless meal.

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Why You’ll Love This Recipe

Brings summer’s bright colors and the comforts of home to your kitchen.
Each layer of sliced vegetable turns a simple meal into something beautiful.
Versatility: Follow tradition or swap in your favorite twists.

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Ingredients

Try to find vegetables that are similar in diameter so they layer and cook more evenly. My eggplant is much wider than the other vegetables. I folded the tops over so they would not burn.

Eggplant, zucchini and yellow squash, three tomatoes, thyme, garlic, olive oil and cheese for a Vegetable Tian Recipe.

Produce: Reach for zucchini, yellow squash, eggplant, and tomatoes that feel firm and heavy for their size.
Extra-Virgin Olive Oil: No Mediterranean dish is complete without a glug of good olive oil. Drizzle it generously between layers. It helps vegetables caramelize, keeps them moist, and carries all those herbal flavors through every bite.
Garlic: Thinly sliced or crushed, garlic roasts alongside vegetables, mellowing and sweetening as it bakes. Don’t skip it—garlic is the secret to that irresistible aroma when the tian finishes roasting.
Thyme: Earthy and bold, thyme is the backbone of many Provençal recipes. Sprinkle small sprigs or stripped leaves over the layers for a woodsy depth.
Gruyère: This is the classic choice, prized for its nutty depth and ability to melt into bubbly, golden goodness on top of the baked vegetables.
Uniform Slicing: Use a sharp knife or a mandoline. Even slices ensure everything cooks at the same pace, with edges that crisp and centers that stay juicy.

Note: I used a Mandoline to slice the zucchini and yellow squash, and a sharp knife to slice the tomatoes, eggplant, and garlic.

Check out the printable recipe card below for the complete recipe and detailed instructions.

Vegetable Tian Recipe in a white baking dish with a loaf of bread in the background.

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How To Make Vegetable Tian With Eggplant:

Preheat the oven to 400°F. Oil the bottom and sides of a earthenware, ceramic or glass baking dish.*

Wash and dry the vegetables and trim the ends and stems, then slice into thin rounds. Aim for quarter-inch slices.

Slice the garlic in half lengthwise, then again crosswise into thin slices.

Arrange the sliced vegetables closely in an upright pattern. This keeps each slice standing tall and prevents pools of liquid from forming at the bottom. Sprinkle with the salt and pepper.

Zucchini, squash, tomatoes and eggplant slices lined up in a white baking dish.

Mix the oil, garlic, and thyme leaves together and drizzle over the top of the vegetables.

Tip – Scrape your fingernail down the sprigs to remove the leaves. Do not worry about small, soft stems coming off with the leaves.

Start your vegetable tian in a 375–400°F oven, covered with foil, for about 35–45 minutes. This stage steams the vegetables, softening their centers.

Remove the foil and sprinkle grated Gruyère or another good-melting cheese over the top. Bake uncovered another 20 minutes, or until the vegetables are tender and bubbling.

For a golden crust, slide the finished tian under the broiler for 2–3 minutes. Watch closely – once the cheese blisters and browns, it’s ready to serve.

Let the dish cool slightly so the flavors settle and the juices absorb back into the vegetables.

Vegetable Tian on a black plate with a slice of bread.

Serve hot or at room temperature, as a side dish or light main course with fresh, crusty bread. C est magnifique!

Tips

I used a 10 x 12* baking dish, but you could also use a shallow 2.5 quart or 9-inch square baking dish.
Try to fit the vegetables tightly together, they will shrink as they bake.
All ovens cook differently, keep an eye on your vegetables. If the edges seem to be burning before they are tender, cover with foil.

Variations

In winter and early spring, swap juicy tomatoes and zucchini for heartier roots and cool-weather crops.

Winter:

Root Vegetables: Beets, carrots, parsnips, sweet potatoes, or turnips add sweetness and color. Slice them thin to match classic tian texture.
Celeriac or Rutabaga: These roots bring a nutty earthiness, especially when paired with a hint of sage or thyme.
Winter Squash: Butternut or delicata squash works perfectly, lending a buttery finish and golden hue.

Spring:

Asparagus spears: Tuck between potato or carrot layers for grassy freshness.
Leeks: Mild, sweet, and stunningly green, leeks are perfect for spring tian.
Radishes: Roasting brings out a mellow, slightly peppery flavor.

Vegan or dairy-free? Skip the cheese or use plant-based cheese shreds, almond ricotta, or drizzle with a cashew “cheese” sauce. The richness stays but the dish fits plant-based and allergy-friendly diets.

Main Course:

Potatoes: Waxy potatoes (like Yukon Gold or red potatoes) bake up tender, help bind the dish, and add extra comfort. Alternate them in with the other slices for beautiful color and structure.
Beans: Add a layer of drained white beans (cannellini, Great Northern, or butter beans) under the vegetables. Their creamy texture turns tian into a protein-rich vegetarian main – no extra effort.

Serving Suggestions

Grilled chicken breast or thighs: Their savory notes balance the bright vegetables.
Pan-seared or baked white fish: Cod, halibut, or snapper keep things light and fresh.
Roast lamb or pork tenderloin: For a classic French feel, pair with herbed or garlic-rubbed roasts.
Marinated tofu or tempeh: Plant-based proteins carry Provençal seasonings well.
Poached eggs or soft-boiled eggs: Top a slice of tian with a runny egg for a simple, protein-rich brunch or light dinner.

How to Store

Cool completely before storing: Let the dish come to room temperature to prevent condensation.
Use airtight containers: Transfer individual portions or the whole dish to tightly sealed containers to keep flavors locked in.
Refrigerate: Store in the fridge for up to 3 to 4 days.

Reheating for Best Results

Oven method: Preheat to 350°F (175°C), cover the tian with foil, and warm for 15–20 minutes. This keeps the vegetables moist while reviving the golden cheese topping.
Microwave method: Place a portion on a microwave-safe plate, loosely cover, and reheat in 1-minute bursts. Avoid overcooking to keep the texture lively.

Freezing and Thawing Tips

To freeze: Portion into airtight, freezer-safe containers or wrap the whole (cooled) dish well in plastic and foil. Label with the date.
Freeze up to six months: Vegetable tian holds up surprisingly well, especially if you freeze it soon after cooking.
Thaw overnight: Move your portion to the fridge to thaw gently before reheating.
Reheat from frozen: Warm in a 350°F (175°C) oven, covered, for 20–25 minutes or until hot. If needed, broil uncovered the last 2–3 minutes for a fresh crust.

Tools Used

Mandoline Slicer
Bamboo Cutting Board
Chefs Knife
9×9 Square Baking Dish
Box Grater – Use the fine grate for best coverage.

More Delicious Vegetable Recipes

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Enjoy!!