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Recipe · Provence
Tian provençal
Provençal baked vegetable gratin
⏱ 90 minServes 6Easy185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
4zucchini
4tomatoes
2medium eggplants
3onions
4 clovesgarlic
50 ml (3½ tbsp)virgin olive oil
1 sprigthyme2 sprigs rosemary
Saltpepper, fleur de sel (flaky sea salt)
- 4 zucchini
- 4 tomatoes
- 2 medium eggplants
- 3 onions
- 4 cloves garlic
- 50 ml (3½ tbsp) virgin olive oil
- 1 sprig thyme 2 sprigs rosemary
- Salt pepper, fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F).
- Slice the onions and garlic.
- Sweat them for 10 minutes in 2 tablespoons olive oil with the thyme.
- Spread this mixture over the bottom of a baking dish.
- Slice the zucchini, tomatoes and eggplants into even 5 mm (¼ in) rounds.
- Stand them upright, packed tightly, alternating the colors.
- Season with salt and pepper and sprinkle with rosemary.
- Drizzle generously with olive oil.
- Cover with parchment paper.
- Bake for 1 hour, then 15 minutes uncovered to brown.
- Serve warm or at room temperature, sprinkled with flaky salt.
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