Tian (Provencal Baked Vegetables)

"I got this recipe from a French exchange student who is staying with my parents for the year. I tried making it myself, and it is delicious! The dish contains every color of the rainbow and is as nice to look at as it is to eat. I add yellow squash to mine as well just to give more color."
photo by L-Burden photo by L-Burden
photo by L-Burden
Ready In:
1hr 10mins




  • Put eggplant slices in a colander and sprinkle with salt. Leave for 30 minutes to exude their bitter juices. Rinse well under running cold water and pat dry.
  • Preheat oven to 375 degrees.
  • Saute the sliced eggplant with the onions, sweet peppers, and garlic in 4 tablespoons of olive oil until golden.
  • Spread the misture over the base of a shallow, ovenproof dish.
  • Using a potato peeler, remove some of the peel in strips from the sides of the zucchini, leaving some vertical stripes of green.
  • Slice the zucchini thinly. Slice the tomatoes. Arrange the zucchini and tomato slices in alternate rows over the top of the sauteed vegetable misture, overlapping like fish scales.
  • Season to taste with salt and pepper and sprinkle rosemary and thyme.
  • Bake in oven at 375 degrees for 25 minutes, until golden.
  • Remove the dish from the oven and sprinkle with the bread crumbs and Parmesan. Drizzle a little more olive oil over the top if you wish.
  • Bake for a further 10 minutes until crisp and golden. Eat hot, warm, or cold.

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I'm an 8th grade English teacher in Las Vegas. I'm happily married, and have developed a LOVE for cooking now that I have someone to cook for! Besides my new-found love of cooking, I also love to read and quilt. Our favorite thing to do on weekends or days off is head to the mountains for some camping and fishing.
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