🌿 Mediterranean Summer Gratin (Provençal Vegetable Tian)
Description:
This dish is a tribute to Southern France — a rustic yet elegant medley of summer vegetables layered beautifully and baked until meltingly tender. Think of it as the French cousin of ratatouille, but more structured and oven-baked. Infused with garlic, olive oil, and aromatic herbs, it’s a vibrant vegetarian centerpiece or a flavorful companion to grilled fish or poultry.
✅ Ingredients (Serves 4–6)
- 2 fresh zucchini (courgettes), sliced into 1/4-inch rounds
- 2 ripe tomatoes, sliced
- 1 medium purple eggplant (aubergine), sliced into 1/4-inch rounds
- 2 sweet onions, thinly sliced into rings
- 2 cloves garlic, finely minced
- 4 tbsp extra virgin olive oil
- A few sprigs of thyme and rosemary, or 1 tbsp Herbes de Provence
- Salt and freshly ground black pepper, to taste
🍳 Instructions
- Prep vegetables:
Slice zucchini, eggplant, and tomatoes into even 1/4-inch rounds. Slice onions into thin rings. Mince garlic. - Sauté base (optional but recommended):
In a skillet, heat 1 tbsp olive oil. Add sliced onions and cook over low heat until soft and translucent (about 8–10 minutes). Spread them over the bottom of a baking dish. - Layer the vegetables:
In a circular or linear pattern, alternate slices of eggplant, zucchini, and tomato on top of the onion base. Slightly overlap them for a decorative, tian-style presentation. - Season:
Tuck in minced garlic between the layers. Drizzle the remaining olive oil over the top. Sprinkle with salt, pepper, and herbs. - Bake:
Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 35–40 minutes. Remove foil and bake for another 10–15 minutes until the top is golden and vegetables are tender. - Serve warm or at room temperature. Garnish with fresh herbs if desired.
📝 Notes
- Choose vegetables of similar diameter for a uniform look and even cooking.
- This dish improves in flavor when allowed to rest — great for make-ahead meals.
- If you prefer softer eggplant, salt and drain it for 20 minutes before baking.
💡 Tips
- Add grated Parmesan or crumbled goat cheese on top before the final 15-minute bake for a richer flavor.
- For more depth, drizzle a bit of balsamic glaze or pesto before serving.
- Serve with crusty bread or over couscous, rice, or polenta.
🍽️ Servings
- Serves: 4–6 as a side or 3–4 as a light vegetarian main
🧪 Nutritional Information (per serving, approx. for 6 servings)
- Calories: 140
- Protein: 2g
- Fat: 10g (mostly healthy monounsaturated fats)
- Carbs: 10g
- Fiber: 3g
- Sugar: 5g
- Sodium: 120mg
🌟 Benefits
- Rich in antioxidants from tomatoes, zucchini, and eggplant
- Heart-healthy fats from olive oil
- Low-calorie, diabetes-friendly, and weight-conscious
- Gluten-free, vegetarian, and can be made vegan
- A beautiful way to highlight seasonal produce
❓ Q&A
Q: Can I make this ahead of time?
A: Absolutely. It tastes even better after a few hours as the flavors meld. Reheat gently or serve at room temperature.
Q: What protein can I serve it with?
A: Pairs well with grilled chicken, baked fish, or a lentil salad.
Q: Can I use other vegetables?
A: Yes! Try adding bell peppers, thinly sliced potatoes, or mushrooms for variation.
Q: What’s the difference between this and ratatouille?
A: Ratatouille is usually sautéed and more stewy, while a tian is baked in neat layers and typically drier, with more defined vegetable textures.