Tian D Ete Provencale Style Summer Vegetable Roast
Capture the essence of summer with this vibrant Tian d'Été Provençale-Style Summer Vegetable Roast, a classic French dish that celebrates the season's freshest produce in a symphony of color and flavor. Delicately sliced zucchini, yellow squash, eggplant, Roma tomatoes, and red bell pepper are layered in an elegant arrangement, then drizzled with fragrant olive oil and seasoned with fresh thyme, rosemary, and basil for an aromatic boost. A sprinkle of Parmesan and breadcrumbs adds a satisfying golden crust, all roasted to perfection to highlight the natural sweetness of the vegetables. Easy to prepare yet stunningly beautiful, this tian makes an impressive side dish or a light vegetarian main course. Serve it warm or at room temperature and enjoy a taste of Provence in every bite! Perfect for summer gatherings, this recipe is as nourishing as it is eye-catching.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large eggplant
- 4 medium Roma tomatoes
- 1 large red bell pepper
- 1 small yellow onion
- 3 cloves garlic cloves
- 4 tablespoons extra virgin olive oil
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 10 leaves fresh basil leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 cup Parmesan cheese
- 2 tablespoons breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Peel the onion and garlic. Finely mince the garlic and thinly slice the onion.
Wash and dry all vegetables. Thinly slice the zucchini, yellow squash, eggplant, Roma tomatoes, and red bell pepper into uniform rounds about 1/4 inch thick.
Lightly grease a 9x12 inch casserole dish with 1 tablespoon of olive oil.
Sauté the sliced onion in 1 tablespoon of olive oil over medium heat until translucent, 3-4 minutes. Add the minced garlic and sauté for an additional 30 seconds. Spread the onion and garlic mixture evenly at the bottom of the prepared dish.
Arrange the vegetable slices vertically, alternating between zucchini, yellow squash, eggplant, Roma tomatoes, and red bell pepper in a repeating pattern. Continue until the dish is completely filled.
Drizzle the remaining 2 tablespoons of olive oil evenly over the vegetables. Season with salt and black pepper.
Tuck the sprigs of thyme and rosemary into random spots between the vegetable rows for flavor infusion.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, evenly sprinkle the Parmesan cheese and breadcrumbs over the top, and bake uncovered for an additional 15 minutes, or until the vegetables are tender and the topping is golden brown.
Remove the sprigs of thyme and rosemary before serving. Garnish with fresh basil leaves for added color and flavor.
Serve warm or at room temperature as a side dish or light main course. Enjoy the flavors of summer in every bite!
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 7444 mg | 324% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 77.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4320 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
