Provençal Tian with Zucchini, Eggplant, and Tomato

Why You’ll Love This Recipe

• Classic Provençal flavors—olive oil, thyme, and herbes de Provence—shine through simple ingredients.
• Show-stopping presentation with minimal effort thanks to the shingled vegetable layers.
• Light yet satisfying, naturally gluten-free and vegetarian (vegan-friendly if you skip cheese).
• Makes ahead beautifully and tastes even better as it rests.

Grocery List

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

Full Ingredients

Vegetable Layer

• 2 medium zucchini (about 1 lb/450 g), sliced 1/8 in (3 mm) thick
• 2 small eggplants (about 1 lb/450 g), sliced 1/8 in (3 mm) thick
• 4 Roma tomatoes (about 12 oz/340 g), sliced 1/8 in (3 mm) thick

Aromatic Base

• 1 large yellow onion (about 10 oz/280 g), thinly sliced
• 4 garlic cloves, minced
• 3 tbsp extra-virgin olive oil
• Pinch kosher salt and black pepper

Seasoning & Finish

• 1 tsp kosher salt (about 6 g), plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp herbes de Provence
• Pinch red pepper flakes (optional)
• 2 tbsp water (for steaming while baking)
• 3 tbsp extra-virgin olive oil, divided (2 tbsp before baking + 1 tbsp finishing)

Optional Topping & Garnish

• 1/4 cup dry breadcrumbs (20 g)
• 1/4 cup finely grated Parmesan (20 g)
• 2 tbsp chopped fresh basil and/or flat-leaf parsley
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Heat the oven and prepare the dish

Preheat the oven to 375°F (190°C) with a rack in the center. Lightly oil a 2-quart (2 L) shallow baking or gratin dish with a little olive oil so the vegetables do not stick and the onion base spreads easily.

Step 2: Cook the onion–garlic base

Warm 3 tablespoons olive oil in a large skillet over medium heat. Add the sliced onion and a pinch of salt and cook, stirring occasionally, until soft and lightly golden at the edges, 6 to 8 minutes. Stir in the minced garlic and cook just until fragrant, about 1 minute. Season with a pinch of pepper, then spread the mixture evenly over the bottom of the prepared baking dish.

Step 3: Slice the vegetables thinly

Using a sharp knife or mandoline, slice the zucchini, eggplant, and tomatoes into even 1/8-inch (3 mm) rounds. Pat the slices dry with paper towels to reduce excess moisture. If your eggplants are on the larger side or particularly seedy, you can lightly salt the slices and let them sit 15 minutes, then blot dry; this step is optional but helps with tenderness.

Step 4: Shingle the vegetables in the dish

Arrange the slices upright in a tight, overlapping pattern over the onion base, alternating zucchini, eggplant, and tomato for a colorful, classic tian look. Continue around the dish in concentric rings (or rows if using a rectangular dish) until all slices are used. Tuck in any smaller pieces to fill gaps so the layer is snug.

Step 5: Season and add moisture

In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, the thyme, herbes de Provence, and red pepper flakes (if using). Sprinkle the mixture evenly over the vegetables. Drizzle with 2 tablespoons olive oil. Pour 2 tablespoons water around the edges of the dish; this creates gentle steam to tenderize the vegetables.

Step 6: Bake in two stages for perfect texture

Cover the dish tightly with foil and bake for 30 minutes. Uncover, scatter the breadcrumbs and Parmesan over the top if using, and drizzle with the remaining 1 tablespoon olive oil. Return to the oven and bake, uncovered, until the vegetables are very tender and the top is lightly browned, about 30 minutes more. For deeper color, broil for 2 to 3 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the tian rest for 10 minutes so the juices settle. Finish with chopped basil and/or parsley and a pinch of flaky sea salt. Serve warm or at room temperature alongside grilled fish or chicken, or with crusty bread as a light main.

Pro Tips

• Choose vegetables with similar diameters so the slices stack evenly and cook at the same rate.
• Slice as thinly and uniformly as possible (1/8 in/3 mm). A mandoline makes this fast and consistent.
• Adding a little water around the edges before baking creates steam that keeps the vegetables silky, not dry.
• Cover first, then uncover: the foil stage tenderizes; the uncovered stage concentrates flavors and browns the top.
• If tomatoes are very juicy, scoop out some seeds to prevent excess moisture in the dish.

Variations

• All-Vegan: Skip the Parmesan and use only breadcrumbs (or omit entirely). Add a handful of chopped olives and capers in the last 10 minutes for briny depth.
• Cheesy Gratin: Replace Parmesan with 1/2 cup grated Gruyère or crumbled goat cheese added in the last 10 minutes of baking.
• Anchovy–Herb: Nestle 3 to 4 oil-packed anchovies into the onion base for a savory Provençal twist.

Storage & Make-Ahead

Cool completely, then refrigerate covered for up to 4 days. Reheat, covered, at 350°F (175°C) for 15 to 20 minutes, uncovering for the last few minutes to re-crisp the top. The tian can be assembled up to 1 day ahead (without breadcrumbs/cheese); cover and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes to the covered stage. Leftovers are excellent at room temperature and make a great lunch with a green salad.

Nutrition (per serving)

Approximate values (with optional breadcrumbs and Parmesan): 210 calories; 14 g fat; 17 g carbohydrates; 4 g fiber; 4 g protein; 420 mg sodium. Without optional toppings: about 180 calories; 13 g fat; 13 g carbohydrates; 4 g fiber; 3 g protein.