Tian Provencal

Enjoy the flavors of Provence with this classic French dish–a simple yet delicious tian Provencal recipe using onion, zucchini, and tomato. 

I had fun making a vegetable tian, tomato tian, and a baked ratatouille tian, so I was excited to make this tian Provencal recipe I found on the French Cooking Academy. The recipe was easy to make and handy it could bake alongside the French roasted chicken I served it with. The veggie tian was beautiful and we all thought it was delicious, especially with some crusty bread to sop up the juices.

 Tian Provencal

Ingredients:

• 1 clove of garlic
• 1 tbsp butter
• 1 large onion, sliced
• 4-5 small Campari or Roma tomatoes, sliced thinly
• 2 zucchini, sliced thinly
• 2 tbsp olive oil
• Sea salt and freshly cracked pepper, to taste
• 1 bay leaf
• Fresh parsley, chopped, for garnish

How to Make a Tian Provencal

Preheat the oven to 350 degrees. Rub the clove of garlic all over the bottom and sides of a small baking dish. Slice the garlic clove very thinly and set aside until needed.

Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 15-20 minutes, until tender but not caramelized. Add the sliced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Spread the onions evenly in the small baking dish.

Layer the tomatoes and zucchini alternately on top of the onion bed so they lean diagonally.

Drizzle the olive oil over the veggies and season with sea salt and freshly cracked black pepper, to taste. Nestle the bay leaf down in one of the crevices.

Place in the oven to bake for 1 hour until the veggies are tender and almost jammy.

Remove from the oven, remove and discard the bay leaf, sprinkle the top with parsley, and serve with crusty bread. Enjoy.

 Tian Provencal

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: Sides

Cuisine: French

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Small Baking Dish
• Large skillet

Ingredients

• 1 clove of garlic
• 1 tbsp butter
• 1 large onion sliced
• 4-5 small Campari or Roma tomatoes sliced thinly
• 2 zucchini sliced thinly
• 2 tbsp olive oil
• Sea salt and freshly cracked pepper to taste
• 1 bay leaf
• Fresh parsley, chopped, for garnish

Instructions

• Preheat the oven to 350 degrees. Rub the clove of garlic all over the bottom and sides of a small baking dish. Slice the garlic clove very thinly and set aside until needed.
• Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 15-20 minutes, until tender but not caramelized. Add the sliced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
• Spread the onions evenly in the small baking dish.
• Layer the tomatoes and zucchini alternately on top of the onion bed so they lean diagonally.
• Drizzle the olive oil over the veggies and season with sea salt and freshly cracked black pepper, to taste. Nestle the bay leaf down in one of the crevices.
• Place in the oven to bake for 1 hour until the veggies are tender and almost jammy.
• Remove from the oven, remove and discard the bay leaf, sprinkle the top with parsley, and serve with crusty bread. Enjoy.

   

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