Vegetable Tian

A vegetable tian is a traditional dish from Provence, France, made with thinly sliced summer vegetables arranged in a layered pattern and baked slowly in the oven. Typically, it is prepared in a shallow earthenware dish, which allows the vegetables to roast evenly, developing a beautifully caramelized top layer. While a mandoline is often used to achieve uniform slices, chef Romain Delacretaz of Table Marine in Nice, France, prefers using a knife, emphasizing the importance of technique and precision.

Chef Delacretaz insists that the most crucial step in making a successful tian begins with selecting high-quality vegetables and understanding the origin of the produce—the soil, air, and water that nurtured them. This connection to the land is what elevates the dish, imparting deep flavor and a sense of place.

He recommends a strongly flavored olive oil for this dish and grey sea salt harvested from the Guérande salt marshes, which is still traditionally harvested using ancient methods.

Zucchini is a staple ingredient in a vegetable tian, providing a mild, fresh flavor that pairs perfectly with the other vegetables. Sometimes, one can also include yellow squash as well, not only for its subtle sweetness but also for the vibrant touch of color it adds to the presentation. Minced garlic can also be added to the olive oil and spices.

Ingredients:

• 1 eggplant
• 2 zucchinis
• 3 ripe tomatoes
• 2 red onions
• 3 tbsp olive oil
• 1 tbsp fresh thyme (or thyme flowers if available)
• Salt, to taste
• Cracked black pepper, to taste

Instructions:

Preheat the Oven: Set the oven to 180°C (350°F).

Prepare the Vegetables: Slice the eggplant, zucchini, tomatoes, and red onions into even slices, about ½ cm (¼ inch) thick. For the eggplant, cut the slices in half to make them easier to arrange with the other vegetables.

Seasoning: In a small bowl, mix the olive oil and thyme.  Add a pinch of salt and cracked black pepper to the mix.

Prepare the Baking Dish: Take a glass, terracotta, or stainless steel baking dish and spread 2 tablespoons of the seasoned olive oil mixture across the bottom.

Assemble the Tian: Alternately arrange the sliced vegetables in the dish, standing them upright and slightly overlapping (like a colorful vegetable fan).

Final Seasoning: Drizzle the remaining olive oil mixture over the top of the arranged vegetables. Sprinkle more salt and pepper as desired.

Bake: Place the dish in the oven and bake for 20-30 minutes depending on the oven, or until the vegetables are tender and slightly golden on top.

Let It Rest: Let the dish rest covered for another 30 minutes after pouring some additional olive oil on top of the vegetables.

Serve: Serve warm as a side dish or a light main, paired with crusty bread

Chef Romain Delacretaz transitioned from the world of finance to establish Table Marine, where he curates exquisite sensory dining experiences, featuring meals inspired by both land and sea in the port of Nice, France.