Provençal Tian with Zucchini, Tomato, and Eggplant

Why You’ll Love This Recipe

• Classic Provençal flavors—garlic, olive oil, and herbes de Provence—let simple vegetables shine.
• Make-ahead friendly: assemble earlier in the day, then bake before dinner.
• Beautiful enough for guests, easy enough for a weeknight.
• Light, vegetarian, and naturally gluten-free if you skip or swap the breadcrumbs.

Grocery List

• Produce: Zucchini, eggplant, ripe tomatoes, yellow onion, garlic, fresh thyme (optional), fresh basil or parsley
• Dairy: Parmesan cheese (optional)
• Pantry: Extra-virgin olive oil, panko breadcrumbs, herbes de Provence, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Vegetable Layer

• 2 medium zucchini (about 1 lb total), trimmed and sliced into 1/4-inch rounds
• 1 small eggplant (about 3/4 lb), sliced into 1/4-inch rounds
• 3 medium ripe tomatoes (about 1 lb), cored and sliced into 1/4-inch rounds

Aromatic Base

• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, thinly sliced
• Pinch of kosher salt

Herb-Garlic Oil

• 4 tbsp extra-virgin olive oil
• 3 garlic cloves, finely minced
• 1 1/2 tsp herbes de Provence
• 1 tsp fresh thyme leaves (optional but lovely)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

Crunchy Topping

• 1/3 cup panko breadcrumbs
• 1 tbsp extra-virgin olive oil
• 1/4 cup finely grated Parmesan (optional)

To Finish

• 1 tsp extra-virgin olive oil for greasing the dish
• Fresh basil or flat-leaf parsley, chopped, for garnish

Step-by-Step Instructions

Step 1: Preheat and prepare the baking dish

Heat the oven to 375°F (190°C) with a rack in the center. Lightly grease a 2-quart shallow baking dish (a 9-inch round gratin or a 7×11-inch baking dish) with 1 teaspoon olive oil. A shallow dish helps the top brown and the vegetables cook evenly.

Step 2: Slice the vegetables evenly

Trim the zucchini and eggplant and slice all the vegetables into uniform 1/4-inch rounds. Uniform thickness ensures they cook at the same rate and look beautiful when layered. If your eggplant tastes bitter, you can toss the slices with a small pinch of salt and let them sit for 10 minutes, then blot dry—this is optional with young, fresh eggplant.

Step 3: Make the herb-garlic oil

In a small bowl, stir together 4 tablespoons olive oil, minced garlic, herbes de Provence, thyme (if using), 1/2 teaspoon kosher salt, black pepper, and a pinch of red pepper flakes. This fragrant oil will season the vegetables as they bake.

Step 4: Soften the onions for the base

Warm 1 tablespoon olive oil in a medium skillet over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and lightly golden at the edges, 8 to 10 minutes. Spread the onions in an even layer over the bottom of the prepared baking dish.

Step 5: Layer the vegetables

Arrange the vegetable slices upright in a tight spiral or in neat overlapping rows over the onions, alternating zucchini, tomato, and eggplant for color. Brush or spoon about half of the herb-garlic oil over the arranged vegetables, letting it drip between slices. Season lightly with a pinch of salt if your tomatoes are very mild.

Step 6: Start baking covered

Press a sheet of parchment directly onto the vegetables to reduce evaporation, then cover the dish snugly with foil. Bake for 30 minutes. This step steams the vegetables so they become tender without drying out.

Step 7: Uncover, crisp the top, and finish

Remove foil and parchment. Brush the vegetables with the remaining herb-garlic oil. In a small bowl, toss the panko with 1 tablespoon olive oil (and the Parmesan, if using). Sprinkle evenly over the top. Return to the oven and bake, uncovered, until the vegetables are very tender and the top is golden brown with caramelized edges, 25 to 35 minutes. For extra color, broil for 1 to 2 minutes, watching closely. Let the tian rest for 10 minutes to set. Garnish with chopped basil or parsley and serve warm or at room temperature.

Pro Tips

• Choose similarly sized vegetables so the slices stack and bake evenly.
• A mandoline makes quick, uniform slices; otherwise, use a sharp chef’s knife and take your time.
• Covering with parchment under the foil prevents the topping from sticking and keeps steam in for tender vegetables.
• If your tomatoes are very juicy, blot the slices with a paper towel to avoid excess moisture.
• Letting the tian rest 10 minutes helps the layers settle and makes cleaner slices for serving.

Variations

• Niçoise-style: Add 1/3 cup pitted Niçoise olives and a few anchovy fillets nestled between slices; skip the Parmesan.
• Goat cheese finish: Dot the tian with 3 to 4 oz crumbled goat cheese during the last 10 minutes of baking.
• Potato tian: Swap in 2 small Yukon gold potatoes (thinly sliced) for half the zucchini; increase baking time by 15 to 20 minutes.

Storage & Make-Ahead

Assemble up to 8 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes to the covered bake time. Leftovers keep well, covered, in the refrigerator for up to 4 days. Reheat at 350°F (175°C) for 15 to 20 minutes until warmed through, or enjoy at room temperature. Freezing is not recommended (tomatoes can become watery), but you can freeze baked leftovers in a pinch for up to 1 month; thaw and reheat, then refresh under the broiler for a minute to re-crisp the topping.

Nutrition (per serving)

Approx. 200 calories (about 230 with Parmesan); 15 g fat (17 g with Parmesan); 15 g carbohydrates; 3 g protein (5 g with Parmesan); 3 g fiber; sodium will vary with salt added.