I avouais in my last article to have a little difficulty to let go of the summer, as the market stalls are full yet vegetables of the sun, temptation when you hold us. So, yes, I still fell for tomatoes, eggplants and zucchini but promised after that, I stop and I go to squash (although…!). It is, therefore, a tian provencal is on the menu today, yes, because the tian and me, it is a bit of a great love story, I love the vegetables that confisent slowly in the oven, yes the vegetables in the oven it is my great passion ! So, I don’t know if you’re a fan of this kind of cooking but to me this is the kind of thing that makes me melt (vegetables, melted/melting, you can see the pun there ?!) ! In short if you had nothing planned for this weekend, prepare yourself a tian provencal and I am sure that the sun will come back to us to say hello.

Serve as a single dish with a cereal and/or legume and it is perfect. In fact, don’t forget a good piece of bread to saucer the juice of the dish (ahhh gluttony !) !

Tian provençal

For 2/3 people Save Print Ingredients

  • 1 eggplant
  • 2 zucchini (1 yellow and 1 green if possible)
  • 2 onions yellow or red
  • 4 tomatoes
  • 1 tablespoon herbs de provence
  • 1 drizzle of olive oil
  • Salt and pepper



  • Preheat the oven to 180°.
  • Wash and cut the tomatoes, the onions, the zucchini and the eggplant into slices of 3-4 mm.
  • Alternate, in a baking dish, a slice of zucchini, a tomato… in order to fill the dish.
  • Season, sprinkle with herbs de provence and sprinkle the whole with a drizzle of olive oil.
  • Bake for 45 minutes and cover at the end of cooking if needed


Written by Doc

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