French tian is an attractive and easy way to serve and eat your veggies! A signature dish of Provence, tian usually consists of seasonal summer vegetables such as tomatoes, eggplant, zucchini and squash; then layered in a shallow baking dish with olive oil and herbs. You can make ahead and reheat the next day and it’s still delicious. *The key to this dish is to have all of the vegetables similar in circumference so they will layer neatly. Keep this in mind when purchasing your veggies!
Preheat the oven to 375F. Slice the vegetables into 1/4″ inch thick slices. In a 13″ x 9″ rectangular, oval, 13″ square, or roughly 10″round shallow baking dish, pour 2 tablespoons of olive oil into the dish to coat the bottom. Arrange the eggplant, zucchini and tomato in a slanted single layer in the dish. Continue alternating until you’ve used up the vegetables. Try to pack them as tightly as possible. You can arrange in long rows if using a rectangular dish; or circular pattern if using a round or oval dish. If some slices are much smaller than others, you can add in another slice or two of the same vegetable to make up for the size. You can also cut the eggplant slices in half to fit better. Add in some extra of any of the vegetables where there is space in between. Sprinkle the garlic on top, trying to get most of it between the vegetable slices. Pour remaining olive oil on top of the vegetables; adding the thyme sprigs on top if using. Season with salt and pepper. Cover with foil and bake 35-40 minutes or until tender. You can then remove the foil and thyme sprigs, and place back in the oven for another 15 minutes until the vegetables begin to brown. You can add a little fresh thyme on top when serving. Serve warm. Bon appetit!