Tian de légumes – Provençal sliced vegetable bake Recipe
This is a colorful bake made from thinly sliced vegetables – eggplant, zucchini, tomatoes, and potatoes – arranged in rows like a fan. In France, especially in Provence, this dish is prepared in summer when vegetables are cheapest and at their most flavorful. It looks impressive, like from a restaurant, but in fact it’s a very simple way to make roasted vegetables.
Prep Time
30 min
Cook Time
45 min
Total Time
75 min
Servings
4
Ingredients
- eggplant medium, thinly sliced - 1 piece
- zucchini medium, thinly sliced - 2 piece
- tomatoes medium, firm, sliced - 4 piece
- potatoes medium, peeled, thinly sliced - 3 piece
- onion thinly sliced into feathers - 1 piece
- garlic finely chopped - 3 cloves
- olive oil - 4 tablespoons
- dried Herbes de Provence - 1.5 teaspoons
- salt to taste
- black pepper to taste
Main Ingredient:
Vegetables
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish with 1 tablespoon of olive oil.
- Spread the sliced onion and half of the chopped garlic over the bottom of the dish. Sprinkle with a pinch of salt and pepper.
- Slice the eggplant, zucchini, tomatoes, and potatoes into thin slices of similar thickness (about 3–4 mm).
- Arrange the vegetable slices upright in the dish, alternating: a slice of potato, eggplant, zucchini, tomato, and so on, until you fill the entire dish. If you have a few slices left, tuck them into any gaps.
- In a small bowl, mix the remaining olive oil, the rest of the garlic, the dried Herbes de Provence, and a pinch of salt and pepper.
- Pour the mixture over the vegetables, trying to let the oil run down between the slices.
- Cover the dish with aluminum foil and place in the oven for 30 minutes.
- After 30 minutes, remove the foil and bake for another 15–20 minutes, until the vegetables are soft and the top is lightly browned. Check with a fork that the potatoes are tender – they take the longest to cook.
- Serve warm as a main dish with bread, or as a side to meat or fish.
Storage
In fridge:
3 days
Freezing:
Yes
Zapiekankę przechowuj w lodówce w naczyniu przykrytym folią lub pokrywką. Podgrzewaj w piekarniku lub mikrofalówce. Możesz też zamrozić porcje do 2 miesięcy, ale warzywa będą po rozmrożeniu nieco bardziej miękkie.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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