{"id":244935,"date":"2025-05-26T20:51:00","date_gmt":"2025-05-27T00:51:00","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=244935"},"modified":"2026-06-01T22:49:21","modified_gmt":"2026-06-02T02:49:21","slug":"tomato-zucchini-yellow-squash-tian-a-provencal-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2025\/05\/26\/tomato-zucchini-yellow-squash-tian-a-provencal-recipe\/","title":{"rendered":"Tomato, Zucchini, and Yellow Squash\u00a0Tian: A Proven\u00e7al Recipe"},"content":{"rendered":"\n
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This tomato, zucchini, and yellow squash tian<\/em> bakes in under an hour with fresh summer vegetables, olive oil, and rosemary \u2014 and comes out so bright and fragrant it could have been pulled straight from a kitchen in Provence. It’s a vegan, gluten-free appetizer or side dish that celebrates the colors and simplicity of Mediterranean cooking at its best.<\/p>\n\n\n\n

\"Fuente<\/figure>\n\n\n
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As a member of the Amazon Affiliate Program<\/a> and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. My encounter with this Mediterranean jewel<\/a>
  2. Ingredients for a Perfect Proven\u00e7al Tian<\/a>
  3. How to Make a Vegetable Tian Step by Step<\/a>
  4. FAQs<\/a>
  5. Substitutions and Variations<\/a>
  6. More Mediterranean vegetable recipes<\/a>
  7. Proven\u00e7al Tian Recipe<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    My encounter with this Mediterranean jewel<\/em><\/em><\/h2>\n\n\n\n

    I tried this recipe 16 years ago, when this blog was just getting started. I found it in the Wine and Gastronomy section of The New York Times, where they referenced a “tian of onions, zucchini, and tomatoes” from chef Roger Verg\u00e9’s book<\/em> Ma cuisine du soleil<\/a>.<\/em><\/p>\n\n\n\n

    I eat first with my eyes, and the color contrast between the red tomatoes, the green zucchini, and the golden yellow squash was all it took to convince me.<\/em><\/p>\n\n\n\n

    It was summer, and I was lucky enough to have my own kitchen garden, so I made it straight from my own harvest.<\/em><\/p>\n\n\n\n

    These days I make it with whatever seasonal vegetables I find at the supermarket or, better yet, at the farmers’ market. And to this day, I’m still captivated by its simplicity and versatility \u2014 and by the way those carefully arranged vegetable slices turn this dish into edible art.<\/em><\/p>\n\n\n\n

    Bon app\u00e9tit!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    Ingredients for a Perfect Proven\u00e7al Tian<\/h2>\n\n\n\n
    \"A<\/figure>\n\n\n\n

    For this recipe, you’ll need:<\/p>\n\n\n\n