The tian of vegetables is a traditional dish in the south of France, typical of Provencal cuisine. Its name comes from the terracotta dish in which it is slowly cooked. Composed of summer vegetables - zucchini, eggplant, tomatoes - finely sliced and superimposed, it is raised with Provence herbs and a drizzle of olive oil. This light, colorful and fragrant gratin can be enjoyed both hot and cold. It ideally accompanies grills or can be savored alone. Easy to prepare, it is naturally gluten -free and is suitable for a healthy and balanced diet. A feast for the eyes and for the palace, to adopt for an authentic Mediterranean meal!
Ingredients
Preparation
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Preheat the oven to 180°C.
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Wash and cut the vegetables into thin rings.
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Slice the garlic and onion, then distribute them at the bottom of an oiled gratin dish.
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Place the alternating vegetable rings, tightening them well.
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Sprinkle with olive oil, season with salt, pepper and Provence herbs.
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Cover with aluminum foil and bake for 40 minutes.
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Remove the aluminum and extend the cooking for 20 minutes to brown.
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Serve hot or cold, accompanied by a grill or a green salad.
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