Tian de Légumes Provençal (Baked Layered Vegetable Tian)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 400 g waxy potatoes, thinly sliced
- 2 courgette, sliced
- 1 aubergine, cut into chunks
- 4 tomatoes, sliced
- 1 onion, sliced
- 3 garlic cloves
- 4 fresh thyme sprigs
- 5 tbsp olive oil
Nutrition (per serving)
- Calories
- 299 kcal
- Protein
- 5.4 g
- Carbohydrate
- 26.8 g
- of which sugars
- 9.1 g
- Fat
- 17.8 g
- of which saturates
- 2.6 g
- Fibre
- 6.7 g
- Salt
- 0.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4).
- 2
Thinly slice the aubergine into rounds to match the potatoes, courgettes and tomatoes.
- 3
Scatter the onion and crushed garlic over the base of a large shallow baking dish and drizzle with half the olive oil.
- 4
Arrange the sliced potatoes, courgettes, aubergine and tomatoes in tightly packed, overlapping rows on top, alternating the vegetables as you go.
- 5
Tuck the thyme sprigs between the rows, season well and drizzle with the remaining olive oil.
- 6
Cover with foil and bake for 40 minutes, then uncover and bake for a further 20-25 minutes until the vegetables are tender and lightly browned on top.
- 7
Rest for 5 minutes before serving straight from the dish.
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