A Provençal baked vegetable tian with zucchini, eggplant, tomato, onion, olive oil, thyme, and caramelized edges.
24 min prep 48 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the zucchini, eggplants, and tomatoes 0.7 cm thick.
Finely chop the onions and garlic.
Soften the onions and garlic in half the olive oil for 8 minutes.
Spread the onion base in a baking dish.
Stand the vegetable slices upright in order, then drizzle with salt, black pepper, thyme, and the remaining olive oil.
Cover the dish and bake in a 185°C oven for 32 minutes.
Uncover and bake for 14 minutes more, until the edges caramelize.
💡 Tip: Cut the vegetables to the same thickness so thin zucchini does not burn while thick eggplant stays raw.
🍽️ Serving suggestion: Serve the tian warm and make it a light main with chickpea green salad or olive potatoes.
~220
kcal calories
5
g protein
22
g carbs
12
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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