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Provençal vegetable tian

Provençal vegetable tian Cook Expert

Preparation : 15 min Resting : -
Cooking : 40 min Equipment :
Difficulty :
Rating :
 8 rates
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Serves 6 :
1 onions, quartered
1 red pepper (150g)
1 large aubergine (500g)
3 tomatoes (240g)
1 courgette (200g)
3 garlic cloves
70 g stoned black olives, sliced
1 tsp thyme leaves
olive oil
salt, 5 peppercorn blend
1Preheat the oven to 210 °C (200 °C fan, gas mark 7).
2Fit the food processing bowl with the midi bowl; install the 4mm slicing disc. Slice
the vegetables and garlic using the FOOD PROCESSOR programme; keeping each
type of vegetable separate.
3Lightly brush an ovenproof dish with oil. Arrange the vegetables in alternating rows
and scatter the olives over the top; season with thyme, salt and pepper. Drizzle
generously with olive oil.
4Bake for 40 minutes. If necessary, add half a glass of water halfway through
baking to keep the vegetables moist.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Cover the gratin dish with aluminium foil halfway through cooking, if the vegetables start to colour too quickly.


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Surpringly tasty. Attractive dish. Goes well with a roast.

Gillian Whaites

easy to prep and a delicious result.


My partner made this last night, when I read the ingredients I didn't expect much flavour at all, but it was delicious and we will make this regularly. Really nice low carb veggie bake

Adam Moody

I was very sceptical that this would turn out quite bland, however it certainly lived up to the 5* reviews


Very easy recipe that presents well. I have made it three times now and have had great feedback from some serious 'foodies'.