Photograph of the finished Tian provençal

France · Rau củ xếp nướng Tian provençal

Tian provençal

2 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Zucchini Zucchini 1.6 lb
  • Photograph of Eggplant Eggplant 1.6 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Dried thyme leaves Dried thyme leaves 0.6 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 4.2 oz

Method

  1. 1 Sauté the onions and garlic in olive oil for 10 minutes to create a sweet base, then spread it across the bottom of the tray.
  2. 2 Slice the zucchini, eggplant, and tomatoes into slices exactly 4 mm thick so that all three cook at the same time.
  3. 3 Arrange the sliced vegetables alternately, leaning them in tight rows on top of the onions.
  4. 4 Sprinkle with salt, let stand for 15 minutes, and drain off the released liquid. If you don't drain it, the baking tray will become a pot filled with water.
  5. 5 Drizzle with olive oil, sprinkle with thyme leaves, then bake at 190 degrees for 55 minutes.
  6. 6 Sprinkle with Parmigiano cheese and bake for another 8 minutes until the top is golden brown.

With an appliance

  • Air fryer 1 hr 10 min

    Replace steps 5-6: spray oil into two small molds, divide the vegetables into two batches, and steam for 36 minutes at 205 degrees Celsius. Sprinkle with Parmigiano cheese at minute 31, then switch the molds. This is about 27 minutes faster than a conventional oven, but the smaller pot size doesn't hold the layout of a large tray.

Start cooking