Tian Provençal – A Colorful, Elegant Provençal Vegetable Bake

30 min

2 servings

A Little Story Behind the Dish:

Tian Provençal is a beautiful, rustic dish from the sunny region of Provence in southern France.

Why do so many people confuse it with ratatouille?

The mix-up became famous thanks to the Pixar movie Ratatouille (2007). In the film, the young chef Remy creates a breathtaking, perfectly layered vegetable dish that everyone calls “ratatouille.” But what you see on screen is actually a classic Tian Provençal—elegantly arranged, oven-baked slices, not the traditional ratatouille at all.

Real ratatouille is a comforting Provençal stew: vegetables are chopped, sautéed or simmered together into a chunky, saucy vegetable ragout. Tian Provençal, on the other hand, is all about presentation—beautiful concentric circles of sliced vegetables baked upright in a shallow dish until the edges crisp and the colors shine. So yes, the movie made “ratatouille” look like Tian, and the name stuck in popular culture!

This version is my personal, easy style of Tian Provençal: it uses a quick roasted vegetable sauce for extra depth and richness, and it’s incredibly simple to prepare—no fancy techniques required. It makes a gorgeous side dish (perfect with grilled fish, chicken, lamb, or just crusty bread and cheese) and looks far more impressive than the effort it takes.

Servings: 2

Ingredients

For the roasted vegetable sauce (base):
• 1 large red bell pepper, roughly chopped (about 200 g / 7 oz)
• 3 medium ripe tomatoes, roughly chopped (about 450 g / 1 lb)
• 1 medium red onion, roughly chopped
• 1 medium yellow onion, roughly chopped
• 1 whole head of garlic (top sliced off to expose the cloves)
• 1 Tbsp extra-virgin olive oil
• 1 tsp dried thyme
• ½ tsp cayenne pepper (or less, to taste)
• Salt, to taste
• 10 fresh basil leaves
For the layered vegetables:
• 2 medium zucchini (courgettes) – I like to use one green and one yellow for color contrast (about 400–500 g / 14–18 oz total)
• 2 medium eggplants (aubergines), preferably slender ones (about 500–600 g / 18–21 oz total)
• 2 medium ripe tomatoes (about 300 g / 10 oz)
• Freshly ground black pepper
• Extra olive oil for drizzling (optional)

Cooking Instructions

Preheat your oven to 180°C (350°F)

Make the roasted sauce: Place the chopped red bell pepper, tomatoes, both onions, and the whole head of garlic (cut side up) on a baking sheet or in an ovenproof dish. Drizzle with 1 Tbsp olive oil, sprinkle with dried thyme, cayenne pepper, and a good pinch of salt. Toss lightly to coat. Roast for 20 minutes until the vegetables are soft and slightly caramelized.

While the vegetables roast, slice the zucchini, eggplants, and tomatoes into even medium-thick rounds (about 6–8 mm / ¼ inch thick). Lightly salt the slices and set them aside in a colander to release excess moisture—this helps prevent a watery dish.

When the roasted vegetables are ready, transfer everything (squeeze the soft garlic cloves out of their skins) to a blender. Add the fresh basil leaves and blend until smooth and thick. Taste and adjust salt or cayenne if needed. You should have a rich, flavorful sauce.

Assemble the tian: Pour the roasted vegetable sauce into the bottom of a 24–26 cm (9–10 inch) round or oval baking dish, spreading it evenly. Starting from the outer edge, arrange the vegetable slices upright in a tight spiral or concentric circles: alternate tomato → zucchini → eggplant → tomato → zucchini → eggplant, etc. Pack them snugly so they stand up and support each other—this creates the beautiful, photogenic look.

Season the top with freshly ground black pepper and a light drizzle of olive oil if desired. Cover loosely with parchment paper (or foil).

Bake at 180°C (350°F) for 20–25 minutes covered, then remove the cover and bake another 15–20 minutes until the vegetables are tender, the edges are lightly golden, and the dish smells incredible.

Let it rest for 5–10 minutes before serving—it’s lovely warm or at room temperature. Garnish with a few extra basil leaves if you like.

Chef's Note

Serve as a vibrant side to grilled meats, fish, or roasted chicken. It’s also fantastic with a dollop of goat cheese, fresh ricotta, or simply a slice of sourdough. Leftovers are even better the next day—perfect for lunch or a picnic.

This dish is naturally vegan, gluten-free, and bursting with summer flavor. It looks restaurant-worthy but takes almost no effort—proof that the best Provençal cooking is honest, beautiful, and easy. Enjoy! 🍅🥒🍆