Summer Vegetable Tian in a Zucchini Fan

Virginie Besançon, chef of Les Petites Tables restaurant in Volx (Provence), shares her tian recipe published in her cookbook Saveurs et Délices du Sud, la nouvelle cuisine du soleil (Les Beaux Jours). Easy and beautiful, the tian is a classic of Mediterranean cooking
By Virginie Besançon

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 tomatoes

2 yellow peppers

2 onions

1 eggplant

8 cloves garlic

Rosemary, thyme, bay

Olive oil

Salt, pepper


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
04130 Volx 
T 04 86 68 53 14
Summer Vegetable Tian  in a Zucchini Fan
Summer Vegetable Tian in a Zucchini Fan
A recipe of Virginie Besançon
Photography Virginie Besançon

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