The tian owes its name to the earthenware dish in which vegetables, gratins and stews cook very slowly in the oven. Like for the tagine, the word describes both the container and its contents. It makes a convivial, attractive, simple, and delicious dish!
Preparation time: 30 mn - Cooking time: 30 mn - Serves 4
1 Wash and prepare the tomatoes, onions, peppers and eggplant.
2 Slice the eggplant, tomatoes and onions finely. Remove the stalks and seeds from the peppers, and cut them into 8 portions.
3 Preheat the oven to 180 °C.
4 Wash the zucchini, leave them whole. Cut two slices lengthwise, in order to fan out the slices, from the rounded end down to the stalk, which is kept on.
5 Place the zucchini in an oiled ovenproof dish. Stuff with the other vegetables, alternating the varieties and colors. Season with salt and pepper and insert whole garlic cloves and the herbs in the openings. Squeeze the zucchinis against each other to keep them together with having to tie them up. Drizzle olive oil over the top. Place in the oven and leave to cook for 30 to 40 minutes.
4 good-sized zucchini
2 yellow peppers
8 cloves garlic
Rosemary, thyme, bay
For softer vegetables, increase the cooking time by 10 minutes.
Serve alongside grilled marinated lamb, for example.
Les Petites Tables
EcoMusée de l'Olivier à Volx
Ancienne Route de Forcalquier
T 04 86 68 53 14