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Directions for: Tian of Provencal Vegetables

Ingredients

3 Tbsp olive oil, more if needed

2 onions, thinly sliced

1 large eggplant, sliced

2 medium zucchini sliced

2 red peppers, cored, seeded and cut into thick julienne strips

4 to 6 tomatoes, cut into thick slices

Directions

1. Sauté onions in olive oil. Chop up equal amounts of aubergine/eggplant, courgettes/zucchini, and coloured peppers/capsicums. Spread the sautéed onions over the bottom of a roasting pan or gratin dish. Layer in the vegetables, seasoning with salt and pepper as you go. Lay sliced tomato on top. Drizzle over some olive oil

2. Bake in a very hot oven (about 400°F/200ºC or 450°F/220°C, depending on how your oven behaves) until the liquid has evaporated and the vegetables have sunk into a deep-coloured confit, approx.2 hours stirring once or twice. (Check the tian at half-time. If you find the top browning too quickly, lay on a piece of foil and continue cooking.)

See more: Bake, Summer, Vegetables, Side, Tomatoes, Sauté, French