This tomato, zucchini, and yellow squash Provençal Tian is an authentic treasure of Mediterranean cuisine. It’s made with summer vegetables and a mixture of onions and garlic sautéed in extra virgin olive oil with abundant fresh rosemary. It’s a delicious appetizer and a perfect side dish.
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Ingredients for a Perfect Provençal Tian
For this recipe, you’ll need:
How to Make a Vegetable Tian Step by Step
Making this recipe is as easy as these four steps:
Prepare the vegetables: Slice the garlic and cut the onions into thin rings or julienne, and the tomatoes, zucchini, and yellow squash into thin slices.
Sauté the aromatic base: Sauté the onions and garlic in olive oil, add rosemary, and cook over medium heat until wilted.
Assemble the dish: Arrange the vegetable slices in a shallow baking dish, alternating colors for visual appeal. Once you finish arranging all the slices, place the sautéed onion and garlic on top and season with salt and black pepper.
Bake: Cover with aluminum foil and bake in a preheated oven at 375°F (190°C) for 45 minutes. Remove the foil and bake for 15 more minutes until the onions brown and excess moisture evaporates, leaving those flavorful browned bits at the bottom of the dish.
My encounter with this Mediterranean jewel
I tried this recipe 15 years ago, when this blog was beginning. I found it in the Wine and Gastronomy section of The New York Times. They referenced a “tian of onions, zucchini, and tomatoes” from chef Roger Vergé’s book Ma cuisine du soleil.
I eat first with my eyes, and the color contrast between the red tomatoes, the green zucchini, and the yellow squash made me want to prepare this tian immediately. It was summer, and I was fortunate enough to have a very prolific kitchen garden. So I made it with fresh produce and herbs from my harvest
To this day, I’m still fascinated by its simplicity, versatility, and the arrangement of the vegetable slices, making this tasty dish a true edible jewel that celebrates what’s fresh at the farmers’ market this time of year.
Enri
More Mediterranean vegetable recipes
If you like this dish, be sure to try these other Mediterranean recipes:
My Tomato, Zucchini, and Yellow Squash Provençal Tian Recipe follows. I hope you like it as much as we do.
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Provençal Tomato, Zucchini, and Yellow Squash Tian
Ingredients
- 4 tablespoons extra virgin olive oil
- 2 medium onions thinly sliced
- 4 garlic cloves thinly sliced
- 4 sprigs of rosemary tender leaves only
- 4 ripe tomatoes sliced
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- Coarse sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Add the olive oil to a large skillet over medium heat and sauté the onions, garlic, and rosemary leaves until tender, about 5-8 minutes. Scrap any browned bits from the bottom of the pan for extra flavor.
- In an oven-safe casserole dish, arrange the tomato, zucchini, and squash in rows, alternating a slice of each color to create layers with color contrast.
- Cover with the sautéed mixture of onions, garlic, and rosemary.
- Cover with aluminum foil and bake for 45 minutes.
- Uncover and bake for 15 more minutes until the surface browns and the liquids are reduced.
- Serve hot, warm, or cold as preferred.
Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
This is one of the tians I made in the past with the produce of my kitchen garden.
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