Go Back
+ servings
Tian Provencal

Tian Provencal (French Baked Summer Vegetables)

5 from 4 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dinner, Lunch, Main Course
Cuisine French
Servings 4
Calories 133 kcal


  • 1 long eggplant
  • 1 zucchini
  • 1 yellow summer squash
  • 2 to matoes
  • 1 1/2 cup crushed tomatoes
  • 1 small onion chopped
  • 2 garlic cloves crushed
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2 tbsp fresh basil chopped
  • 1 tbsp + 1 tbsp olive oil
  • Salt and pepper
  • Fresh basil leaves


  • In a small saucepan, heat 1 tbsp of olive oil on medium heat. Add the chopped onion and garlic, sauté 3 minutes until the onion becomes transparent. Add oregano and dried thyme and mix. Finally, pour in the crushed tomatoes, chopped basil, salt and pepper. Mix and let it cook on low heat for 15 minutes. Remove from the heat.
  • Preheat the oven to 350ºF. During this time, cut the eggplant, zucchini, yellow summer squash and tomatoes to make thin slices.
  • Pour the tomato sauce into a pie dish and place all the slices of vegetables one after the other in the dish. Add a drizzle of olive oil on top, salt and pepper. Place in the oven for 40 minutes. Take out of the oven and garnish with a few basil leaves on top.


Calories: 133kcalCarbohydrates: 16gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 129mgPotassium: 724mgFiber: 4gSugar: 9gVitamin A: 1019IUVitamin C: 37mgCalcium: 71mgIron: 2mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.