Tian D'ete (provencale Style Summer Vegetable Roast)

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Lovely light but tasty summer recipe from a little book called "Recettes d'un Mas provencal" that I bought in Baux de Provence last summer.

Ingredients Nutrition

Directions

  1. Preheat oven 180°C.
  2. In a small bowl combine breadcrumbs, parsley, thyme, minced garlic, salt and pepper.
  3. Pour 2 tbsp oil in a shallow ovenproof dish and evenly cover the bottom of the dish with the chopped onion.
  4. Layer zucchini, potato and tomato slices, sprinkling the breadcrumbs mixture in between layers, finishing with the breadcrumbs mixture.
  5. Cover with foil and put in the oven for 1 1/2- 2 hours, remove foil during the last 10 minutes.

Reviews

(2)
Most Helpful

This was really delicious. I really couldn't stop eating this, it was soo good!!! I will defenitely make this again. Thanks for posting!

Maïté G. May 14, 2007

Although this is an interesting recipe, I thought this needed a bit more of a kick for us. I wasn't sure the size pan, so it is possible that I used too big of a pan to make this, however I think this is a great recipe for cleaning out the vegetable drawer and is easily open to adaptations depending what is on hand. I did some subsitutions based on what I had on hand using brocolli instead of zucchini, and 2 potatoes and 1 turnip instead of the 3 potatoes, but using the four tomatoes. I also added a green and red bell pepper to the chopped onions. Thanks for sharing this very versatile recipe.

ellie_ May 11, 2004

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