When it comes to a go-to vegetable dish, the classic Provençal Tian Légumes is a great idea.

Simple, delicious and beautiful. What more could you want?

In today’s episode discover how easy this classic dish that originated in the south of France is to make, and how to add a few more layers of flavor.

I will also be sharing during the episode how this dish became the vegetable dish of choice during Thanksgiving, and why it is ideal for saving time and reducing stress.

Now, let’s get to the episode, shall we? ☺️

Links shared during the episode:

• Filt net bags from Normandy
• Mauviel copper tarte tatin mold with ears(various sizes)

~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen. Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen (or directly tag @tsllcookingshow) and your post could appear on my Instagram feed as well as on a future Show Notes post (see readers’ pics below). Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. Below are a few readers that have shared recipes and pics that caught their eye (and tastebuds ?) since last season concluded. Thank you to everyone who has shared!

Digital Cookbooks for Each Season of the Show are available (and they are free to everyone!). If you are looking for all of the recipes for each previous season in one easy to find place without having to click through each episode for each season, I now have available a Digital Cookbook for Seasons 1, 2, 3, 4, 5 & 6. Download here.  Season 7’s cookbook will be available at the end of this season (end of October).

Tian de Légumes Provençal

Simply Luxurious

A taste of the south of France. Fresh seasonal vegetables from the summer harvest and not much else is needed. An ideal side dish for many main courses and beautiful on the table as well.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 12 minutes mins

Servings 6 servings

Ingredients

  

• 3-4 medium tomatoes
• 2 small-medium eggplants/aubergines
• 1 large sweet onion
• 1 shallot
• 2-3 small zucchini/courgettes
• 2-4 Tbsp extra virgin olive oil
• 1-2 Tbsp Herbes de Provence
• salt and pepper for seasoning
• fresh basil leaves
• mozzarella or chèvre (goat's cheese) optional

Instructions

 

• Preheat the oven to 320 Fahrenheit/160 Celsius
• Slice the onion into ribbons. Finely chop the shallot. Place a medium skillet over medium heat. Drizzle 1-2 tablespoons into the pan after it warms, and then add the alliums (onions and shallot). Cook for about 10 minutes until cooked down and nearing translucency. Season with fleur de sel.
• Choose your baking dish – oven-safe – in a diameter that you wish to serve. Place the onions after they have been sautéed into the bottom of the baking dish.
• Slice the tomatoes, courgettes and aubergines in small rounds, all the same thickness. If the aubergines or tomatoes are too large in diameter, cut the bottom flat so that the top 2/3 can match the other vegetables.
• Arrange the vegetables, alternating tomato, courgette and aubergine, and in the same order as you move around the baking dish until it is filled. You can stack in like a deck of cards or fan out. If you are including cheese, include the cheese slices (same in size and thickness as the vegetables) in the order of stacking. Sprinkle with Herbes de Provence. Now season with salt and pepper, drizzle with olive oil (this is when you can drizzle tomato sauce over the vegetables (in between the slices or simply resting on top of the onions before you start stacking).
• Bake at the low heat of 320 F/160 C for 90 minutes. Cover with tin foil for the first hour. Check and see how the vegetables are cooking. The tenderness of the eggplant will determine how much longer to cook the dish. After one hour, remove the tinfoil, sprinkle fresh parmesan on top of the vegetables and bake for the remaining 20-30 minutes until done.
• Serve warm and immediately. Garnish with fresh basil and enjoy!

Episodes from the Past You Might Enjoy

Ratatouille! Season 7 Premiere

Marmalade Scone Thumbprints, episode #2, season 7

French Mac & Cheese + the Five Mother Sauces in French Cuisine, episode #5, season 6

~Explore all of TSLL’s recipes here.