Recipe
Tian provencal & Petit Ribier olive oil
A typical dish of Provence! Colorful symphony of tender sun-kissed vegetables of the South of France, this tian will be perfect to accompany your grilled fish or meats of the summer.
Recipe
A typical dish of Provence! Colorful symphony of tender sun-kissed vegetables of the South of France, this tian will be perfect to accompany your grilled fish or meats of the summer.
Side dish
Organic extra virgin olive oil Petit Ribier (ou Les Centenaires) Mira Luna
Mira Luna Rose de Provence - AOC Coteaux Varois en Provence
1h 30 min
6 people
Easy
We advise you for this recipe:
Preheat your oven to 180°C (thermostat 6).
Wash the eggplants and zucchini, and cut them into 5 mm thick slices. Put the slices of zucchini and eggplant in a bowl with 2 tablespoons of coarse salt, mix and let drain for 15 to 20 minutes.
Wash the tomatoes and bell pepper, peel the onions, and cut into slices or strips for the yellow pepper. Salt the tomatoes with a pinch of salt.
Rinse the zucchini and eggplant slices thoroughly, dry them by dabbing them with a sheet of paper towels.
Brush the vegetables with olive oil Petit Ribier or Les Centenaires.
Peel and cut the garlic cloves into pieces and spread them at the bottom of an oval or rectangular gratin dish (mine is 25 cm long by 18 cm wide) with a good drizzle of olive oil.
Arrange the vegetable slices in the dish in three rows, lying them lightly and tightening them well. Alternate the different vegetables according to your desires by trying to flow the different vegetables at the same pace.
Add the thyme and rosemary leaves. Season with salt and pepper. And drizzle with Petit Ribier olive oil.
Bake the tian at 180°C (thermostat 6) for 1 hour. If necessary, open the oven door from time to time to evacuate moisture and cover during cooking if the vegetables brown too much.
When ready to serve, garnish your tian with a sprig of thyme and a drizzle of olive oil.