RUSTIC PROVENÇAL VEGETABLE BAKE

Tian de Légumes

— Rustic Provençal Vegetable Bake

Spiral-layered eggplant, zucchini, tomato, and squash baked in a shallow Provençal dish with herbs and olive oil

Like ratatouille’s elegant cousin — sun-drenched, herb-kissed, and arranged in colorful spirals.

This dish was born in the sunlit kitchens of Provence — where vegetables grow sweet, herbs dance on every breeze, and olive oil is as essential as the air. A base of caramelized onions gives way to a spiral of thin-sliced zucchini, eggplant, and tomatoes, brushed with oil and herbs. Baked until tender and just blistered, it’s a rustic celebration of the garden — both showstopper and side, perfect for breezy lunches or slow, candlelit suppers.

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Notes:
Uniform, thin slices ensure even cooking and a beautiful spiral. Add Parmesan or Gruyère for richness. This dish is naturally vegetarian, and leftovers are delightful cold or reheated the next day.