Provencal Tian [vegan] [gluten free] by The Flexitarian

Provençal Tian [vegetarian][gluten free]

Name: Provençal Tian [vegetarian][gluten free]
Prep time: 15 min
Total time: 35 min
Ingredients: 1 medium aubergine; 1 large courgette; 2 medium tomatoes; 1 medium red onion; 2 garlic cloves (crushed); 400g passata or tomato sauce [14 oz]; 1 tsp dry thyme; 1 tsp fennel seeds; 30g vegetarian parmesan-style cheese [1 oz]; 1 handful black olives; 1 handful of basil leaves; small handful pine nuts; olive oil; salt & pepper

Published on July 14, 2017 | In French, French | By theflexitarian |

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- Prep Time
- 15 Minutes
- Cook Time
- 35 Minutes
- Difficulty Level

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This Provençal Tian is a burst of beautiful flavours reminiscent of a Summer holiday in Provence. Best served hot or warm with a side of wholegrain rice or quinoa. It makes a nice change from ratatouille.

You can cut the vegetables by hand or with a food processor. I made this using my new Veggie Bullet of course 🙂 . What a time saver!

If you have ever been to the South of France, then you’ll know that aubergines, courgettes and tomatoes are the cornerstones of Provençal cuisine.

Whenever I visit my parents, I never miss a chance to stroll through the markets with the kids. The bounty of juicy and fresh produce ripen under the sun fills me with joy. We make sure to always go by the “ugly” farmer stand, the one who has the weirdest shaped vegetables and fruits. Often “cracked” by the sun and showing a bit of dirt on their skins, they are always the tastiest.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free

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Ingredients

1 medium aubergine
1 large courgette
2 medium tomatoes
1 medium red onion
2 garlic cloves (crushed)
400g passata or tomato sauce [14 oz]
1 tsp dry thyme
1 tsp fennel seeds
30g vegetarian parmesan-style cheese [1 oz]
1 handful black olives
1 handful of basil leaves
small handful pine nuts
olive oil
salt & pepper

Instructions

Preheat the oven to 180°C/350°F/Gas 4.
Heat some olive oil in a large frying pan. Gently fry finely sliced onion and crushed garlic until golden. Set aside.
Spread passata or tomato sauce at the base of a gratin dish. Mix in onion mixture, thyme and fennel seeds. Season to taste.
Cut aubergine, courgette and tomatoes into thin slices.
Add the sliced vegetables on top of the tomato base alternating them evenly. Make sure vegetables overlap, packing everything neatly together. Season and add a drizzle of olive oil on top before baking in the oven for 30 mins.
After 30 mins, add grated parmesan on top, followed by olives and pine nuts. Return to the oven for another 5 mins.
Serve hot or warm with basil leaves sprinkled all over.