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50 minutes + additional cooking time.
4 peopleAbout this dish
Sliced zucchini, tomatoes and eggplant layered over softened onions and baked with olive oil, garlic and breadcrumbs. A tian is the shallow earthenware dish of Provence, and the name also covers what is baked in it. Espelette pepper, a mild chili from the Basque Country, adds gentle heat. It is a summer dish, made when the vegetables are at their best.
Ingredients
Preparation
Thinly slice the onions. Place them in a saucepan with a drizzle of olive oil, season with salt and Espelette pepper. Cover and cook the onions gently over low heat for 10 minutes, until soft but not browned.
Meanwhile, rub a baking dish with the garlic clove and slice the zucchinis, tomatoes, and eggplants into uniform rounds (3 mm thick).
Spread the cooked onions at the bottom of the baking dish. Arrange the sliced vegetables upright in successive rows.
Season with salt, drizzle with olive oil, and sprinkle with Espelette pepper.
Sprinkle breadcrumbs over the top to absorb the juices released during cooking.
Bake in a preheated oven at 200°C for about 20 minutes.
Serve hot as a side dish or enjoy cold for a picnic.
Tips
For a gastronomic touch at your picnic, try serving it cold. The dish pairs wonderfully with grilled meats, roasts, or fish.
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