Provençal Tian Recipe
This tomato, zucchini, and yellow squash tian is a Provençal classic you'll want to make all summer long. Baked with sautéed onions, garlic, and fresh rosemary, it's naturally vegan, gluten free, and on the table in under an hour.
Servings: 6 people
Calories: 126kcal
Ingredients
- 4 tablespoons extra virgin olive oil 60 ml
- 2 medium onions thinly sliced about 300 g
- 4 garlic cloves thinly sliced
- 4 sprigs fresh rosemary tender leaves only
- 4 ripe tomatoes thinly sliced about 500 g
- 1 medium zucchini thinly sliced about 200 g
- 1 medium yellow squash thinly sliced (about 200 g)
- Coarse sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and rosemary leaves and sauté until tender and wilted, about 5–8 minutes.
- Preheat the oven to 375°F (190°C).
- In a shallow oven-safe baking dish, arrange the tomato, zucchini, and yellow squash slices in rows, alternating one slice of each color to create layers with color contrast.
- Spoon the sautéed onion, garlic, and rosemary mixture evenly over the top.
- Cover with aluminum foil and bake for 45 minutes.
- Uncover and bake for 15 more minutes, until the surface is golden and the juices have reduced.
- Serve hot, warm, or at room temperature.
Notes
- Nutritional values are approximate and were automatically calculated by WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- This recipe is naturally gluten free and vegan.
- No fresh rosemary? Use dried herbes de Provence or a mix of rosemary, thyme, and tarragon.
- Leftovers keep in an airtight container in the refrigerator for up to 5 days. Do not freeze.
Nutrition
Calories: 126kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 9mg | Potassium: 427mg | Fiber: 2g | Sugar: 5g | Vitamin A: 817IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg