Tian Provençal (Baked Layered Summer Vegetables)

A beautiful spiral of thinly sliced courgette, yellow squash and tomato baked on a bed of soft garlicky onions with olive oil and herbes de Provence until tender and caramelised at the edges. The rustic sister of ratatouille – naturally vegan.

1 h 15 minto make
4portions
Easyto cook
Vegandiet

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Tian Provençal (Baked Layered Summer Vegetables)

Ingredients

For 4 portions

2 medium courgette
250g yellow summer squash
4 medium tomato
2 medium red onions
3 cloves garlic
4 Tbsp olive oil
2 Tsp herbs de provence
3 sprigs fresh thyme
1 Tsp salt
0.5 Tsp black pepper

Method

Preheat the oven to 190 °C (170 °C fan).
Thinly slice the onions. Heat 2 tablespoons of the oil in a frying pan over medium-low heat and cook the onions for 10–12 minutes until very soft and lightly golden. Stir in the sliced garlic and half the herbes de Provence for 1 minute, then spread over the base of a round baking dish about 24 cm across.
Slice the courgettes, yellow squash and tomatoes into rounds about 4 mm thick, keeping them roughly the same width.
Starting at the outside edge, arrange the slices upright and tightly overlapping, alternating courgette, squash and tomato, in a spiral until the dish is full.
Drizzle with the remaining oil, scatter over the rest of the herbes de Provence, the thyme leaves, the salt and pepper.
Cover with foil and bake for 30 minutes, then uncover and bake for 25–30 minutes more, until the vegetables are completely tender and the edges are caramelised.
Rest for 10 minutes. Serve warm or at room temperature, with crusty bread or as a side.