Vegetable Tian Recipe
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This classic Provençal vegetable tian recipe, a type of gratin, is made with sliced zucchini, yellow squash, eggplant, and tomato. Fresh summer vegetables are layered together, sprinkled with olive oil and herbs, then topped with cheese before baking to perfection!
Check out Zucchini and Squash Recipes for more delicious recipes, and to learn about the different types of squash!
What is a Tian of Vegetables?
A tian (tee-yawn) is an earthenware baking dish used in Provence, France to create vegetable dishes cooked in olive oil and baked au gratin, which are known as tians. It is the perfect way to use all of those glorious summer vegetables.
Ingredients needed for Vegetable Tian
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.
- two zucchini – about 14 ounces, cut into .25-inch slices.
- two yellow summer squash – about 14 ounces, cut into .25-inch slices.
- one eggplant – about 16 ounces, but into .25-inch slices.
- four Roma or 3 medium tomatoes – cut into .25-inch slices.
- six tablespoons of extra virgin olive oil.
- one fresh garlic clove thinly sliced.
- three sprigs of fresh thyme, or one teaspoon of dried.
- .5 teaspoon sea salt.
- .5 teaspoon black pepper.
- .75 to 1 cup of finely grated Gruyère cheese. Goat cheese would be more traditional, but it is not as popular. You could also use Parmesan if you prefer.
I used a mandoline to slice the zucchini and yellow squash, and a sharp knife to slice the tomatoes, eggplant, and garlic.
Be sure to check out the detailed printable recipe card below
How to make vegetable tian with eggplant:
Preheat the oven to 400 degrees. 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.
Slice the garlic in half lengthwise, then again crosswise into thin slices.
Arrange the sliced vegetables in an upright pattern, and sprinkle with the salt and pepper.
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.
Place in the oven and bake for 45 minutes. Remove from the oven and sprinkle with the grated cheese. Return to the oven and bake for an additional 15 minutes, or until vegetables are tender and starting to brown.
Serve hot or at room temperature, as a side dish or light main course with fresh, crusty bread.
C est magnifique!
Recipe Notes & 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.
- My vegetables are tender, but still had some bite to them. If you prefer softer vegetables, cook for an additional 10 to 20 minutes.
Tools used to create this tian:
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- Mandoline Slicer – this one is larger than mine and would probably slice the eggplant as well. Mine was too narrow.
- Bamboo Cutting Board
- Knife
- 9×9 Square Baking Dish
- Box Grater – use the fine grate for best coverage.
More delicious vegetable recipes
- Sautéed Zucchini and Carrots
- Sautéed Zucchini and Tomatoes
- Fried Zucchini
- Oven Roasted Broccoli
- Charred Summer Vegetables – same vegetables, different cooking method.
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Enjoy!!
Vegetable Tian Recipe
Equipment
- Baking Dish
Ingredients
- 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
- .5 teaspoon sea salt
- .5 teaspoon black pepper
- .75 cup finely grated Gruyère Cheese substitute goat cheese or Parmesan if you prefer.
Instructions
- Preheat the oven to 400 degrees. Oil the bottom and sides of a earthenware, ceramic or glass baking dish with 2 tablespoons of oil.*
- Wash and dry the vegetables and trim the ends and stems, then slice into thin rounds.
- Slice the garlic in half lengthwise, then again crosswise into thin slices.
- Arrange the sliced vegetables in an upright pattern, and sprinkle with the salt and pepper.
- Mix the remaining oil, garlic, and thyme leaves together and drizzle over the top of the vegetables.
- Place in the oven and bake for 45 minutes. Remove from the oven and sprinkle with the grated cheese. Return to the oven and bake for an additional 15 minutes, or until vegetables are tender and starting to brown.
- Serve hot or at room temperature, as a side dish or light main course with fresh, crusty bread.
Notes
- 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.
- My vegetables are tender, but still had some bite to them. If you prefer softer vegetables, cook for an additional 10 to 20 minutes.
How much thyme do you use? It isn’t in the ingredient list. What other herbs would work? Herbs are not my strong point for pairings. Thanks.
Sorry about that Ellen, three sprigs of thyme with the leaves removed or 1 teaspoon of dried. My next favorites would be Herbs de Provence, tarragon, or basil.