Become a Member for as little as $4/mo and enjoy unlimited reading of TSLL blog.
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
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
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.
A great summer dish on my table throughout the summer when the vegetables are plentiful, in season and at their best. Never in winter. Lots of fresh crusty bread et voilà.Looks impressive and so easy to prepare. The dish gets its name from the dish’tian’ in which it’s cooked. Bon appétit.
Kameela
Kameela,
Absolutely! All of this is shared in the video. I do hope you enjoy watching. Tickled to hear you enjoy this dish in France as it conveys that indeed this is a dish the French love! 🙂
This is a beautiful side dish or main course. I make a similar one with Italian herbs. I add onions, much like you do, but not the shallot. Harvest vegetables like this are perfect for entertaining. You’re right—pop them in the oven, and you have an hour or so to work on something else or curl up with a good book.
Lovely and delicious! 🙂
In my family we cook this often, usually without grated cheese, as a side dish for grilled fish or chicken. Sometimes for a hearty combination, also with lamb steaks, but rarely. Instead of cheese, I use bread crumbs, for texture and that little touch of golden brown on top.
Or we have it cold (room temperature) accompanied by fresh Mozzarella cheese or eggs, and crusty fresh bread, for a vegetarian meal, most often in summer. For colder days, our vegetarian version will have cheese – and I mean, lots of it, like a gratin really, usually goat cheese – and we have it warm, with fresh bread and beverage of choice.
I do not have a proper Tian dish, so I use a Spanish cazuella, and it woks just fine.
Isabel,
Thank you for sharing your variations and what you enjoy pairing a Tian with. 🙂 The cold options you have shared are definitely ones I will be trying. 🙂 Thank you again for all of this inspiration!