Provençal Vegetable Tian with Parmesan
A classic French vegetable tian, layered with potatoes, zucchini, and tomatoes, baked until tender and topped with Parmesan.
- Prep20 min
- Cook1h 5m
- Total1h 25m
- DifficultyEasy
- Servings4
This vegetable tian is a beautiful and simple side dish that showcases the best of summer produce. The layers of potatoes, zucchini, and tomatoes are seasoned with herbs and olive oil, then baked to perfection.
The Parmesan crust adds a savory finish, making it a crowd-pleaser for any dinner table. It's a versatile dish that can be served alongside roasted meats or as a vegetarian main course.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 375°F. Slice the zucchini and tomatoes into 1/4-inch thick rounds. Peel and slice the potatoes. Chop the onion and peel the garlic.
- Heat a skillet over medium heat and add 2 tablespoons of olive oil. Sauté the onion for about 5 minutes, until soft and lightly browned.
- Press the garlic into the skillet and stir for 2 minutes until fragrant. Remove from heat and transfer the onion-garlic mixture to your baking dish.
- In a small bowl, combine the salt, pepper, thyme, dill (fresh or frozen, or use 1/2 tablespoon if dried), and 2 tablespoons of olive oil.
- Place the potato and zucchini slices in a large bowl. Pour the seasoning mixture over them and toss to coat evenly.
- Arrange the vegetables in the baking dish, alternating potato slices with tomato and zucchini slices. Cover with foil and bake at 375°F for 35 minutes.
- Remove the foil, sprinkle the Parmesan cheese over the top, and bake for an additional 30 minutes, until the vegetables are tender and the top is golden.
💡 Tips
- Use a mandoline for even, thin slices.
- If using dried dill, reduce to 1/2 tablespoon as noted.
- Let the tian rest for 5 minutes before serving.
Inspired by a recipe from Natasha's Kitchen