The vegetable tian, also known as Tian Avenzal, is a recipe for French vegetables, specifically from the Southern Region of Provence. In their preparation, the same ingredients are used as in a Ratatouille recipe but, instead of chopping them into varying cubes or pieces, here the vegetables are cut into sheets and cooked in the oven. It constantly, the original or classic tian was made with some Specific ingredients but currently, it is very common to use vegetables that are seasonal, and even add some type of meat, fish, seafood or cheese, as in this case, at the end of the gratin. If you do not know how to make a Provencal vegetable tian follows the step by step we show you in recipegratis and serve it as an incoming or garrison of other meat or fish dishes to get a perfect combination.
| 🚻 4 Diners | 🕘 45m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make vegetable tian: |
| 1 green zucchini 1 apron 3 tomatoes 1 pimient |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegetable tian:
1. Gather the ingredients to start preparing the Provencal vegetable tian.
Trick: To achieve a homogeneous cooking and a good presentation, choose a zucchini, a eggplant and tomatoes with the same thickness, that is, whose sheets have approximately the same diameter.
2. Peel the onion and cut it in feathers. Put it over medium-low heat in a pan with plenty of olive oil (3 to 4 tablespoons) and jump it for 10 minutes, removing occasionally so you don burn.
3. Then add the peppers cut into strips and continue to sauté for another 5-6 minutes, or until the onion and peppers are well poached (as in the photo). Spread this mixture through the bottom of a glass oven source, in my oval case, and add the crushed garlic. This will be the base of the Provencal Tian.
4. Wash and cut the tomatoes, the eggplant and sliced zucchini not too thin or too thick. To do this you can use a vegetable mandolin or cutter, or simply a very sharp knife.
Trick: You see very carefully when cutting the vegetables of the Provencal tian so as not to have accidents in the hands.
5. dispute the vegetables in alternate layers on the sauté of the oven source as in the photo. Sprink them with a little oil, season with salt and thyme and/or the mixture of provence herbs and cover the tian with aluminum foil. With the preheated oven at 180 ° C, cook for 45-50 minutes.
Trick: The order of my vegetables was eggplant-corabacÃn-totomate but you can change it to your liking, the important thing is to achieve a good visual effect.
6. After that time, remove the roasted vegetables and sprinkle the cheese on top. Put them in the oven again, this time at 200 ° C for 10-15 minutes, or until the cheese is gratin and the vegetables well baked. Don miss this other recommended recipe for roasted vegetables with potatoes if you like this type of plates.
7. serves the Provencal vegetable tian as an entree or accompaniment of other dishes such as baked gold with potatoes or an oven chicken with turmeric for example. Bon Appetit!
