Vegetable Tian Recipe

5 from 2 votes

This classic Provençal vegetable tian recipe, a type of gratin, is made with sliced zucchini, yellow squash, eggplant, and tomato.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Side Dish

Cuisine: French

Keyword: roasted vegetables, au gratin

Servings: Servings

Calories: 278kcal

2 zucchini about 14 ounces, cut into .25-inch slices
2 yellow squash about 14 ounces, cut into .25-inch slices
1 eggplant about 16 ounces, cut into .25-inch slices
4 Roma tomatoes or 3 medium tomatoes – cut into .25-inch slices.
6 tablespoons extra virgin olive oil divided
1 large clove garlic thinly sliced
3 sprigs fresh thyme, leaves only or one teaspoon of dried - Herbs de Provence is also a delicious option.
.5 teaspoon sea salt
.5 teaspoon black pepper
.75 cup finely grated Gruyère Cheese substitute Parmesan, mozzarella, or Gouda if you prefer.

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.
Mix the remaining oil, garlic, and thyme leaves together and drizzle over the top of the vegetables.
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. Serve hot or at room temperature, as a side dish or light main course with fresh, crusty bread.

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.
Storage: Cool completely, then transfer individual portions or the whole dish to tightly sealed containers. Store in the refrigerator up to 3 to 4 days.
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 6 months. Defrost in the refrigerator overnight.
To reheat: 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.
See original post for recipe variations and serving suggestions.