If you’ve ever visited Provence in late summer, you’ll know how abundant and beautiful the local produce is, with plump tomatoes, firm zucchini, and fragrant herbs adorning every market stall.
The tian de ratatouille is a classic way to showcase these sun-ripened vegetables, layered artfully and baked slowly until tender and full of flavor.
While traditional ratatouille is more of a rustic stew, this tian version brings a little elegance to the table. It's perfect as a light lunch or a colorful side dish and it’s surprisingly easy to prepare. It will look like you’ve gone to much more trouble than you actually have!
Laura ready to cook the tian, ©Laura Crotet
Instructions
- Slice the eggplant into thin rounds. Put them in a bowl and lightly salt them. Let them sit for about 15-20 minutes to give their water, then rinse and pat dry. You can brush a little olive oil on each round, but I do not think this is necessary.
- During this time, slide the zucchini, the tomatoes, and the onions into rounds.
- Preheat the oven to 360°F.
- Rub the bottom of your dish with a garlic clove that you did not cut, then put some olive oil in the dish.
- Begin assembling the tian by arranging the sliced vegetables, alternating the colors. If you have a square dish like me, you can do this by lines. If you have a round dish, start on the outside and make a circular arrangement. As I did not want too much on an onion taste, I skipped every other turn for the onion.
The tian is ready for the oven, ©Laura Crotet
- Sprinkle the top with the chopped garlic, herbes de Provence, salt & pepper, then drizzle with olive oil.
- Cook in the oven for about 1 hour, until the vegetables are soft and are starting to turn golden on the top.
It is a great side dish for a BBQ, or can be enjoyed as is with a salad, a baked potato, or a crusty baguette (and of course, some rosé from the south of France).
Looks delicious! ©Laura Crotet
- Laura Crotet, France Just For You
If this recipe brings water to your mouth, you may want to check out our recipe for Pistou soup, another Riviera specialty.
