Roasted Summer Vegetable Gratin — Tian Provençal
The Provençal summer tian, overlapping rounds of courgette, aubergine, tomato and potato roasted slowly with garlic, herbes de Provence and olive oil.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice zucchini, eggplant, tomatoes, and potatoes 4mm thick. Thinly slice onion and 1 garlic clove; grate 1 clove. Tear 13g basil, chop parsley. Toast 12g pine nuts. For pistou: tear 14g basil leaves.
Sweat
Heat 1 tbsp olive oil in a medium pan over medium-low heat. Add onion with 0.25 tsp salt, cook 10 minutes until soft and sweet. Stir in sliced garlic, cook 2 minutes. Spread into a 20cm oval oven dish.
Build
Toss eggplant slices with 0.25 tsp salt, drain 10 minutes, pat dry. Arrange potato, zucchini, eggplant, and tomato slices upright in overlapping rows over onions. Whisk 20ml oil, grated garlic, herbes de Provence, 0.5 tsp salt, pepper; brush over vegetables. Tuck thyme and bay leaf between rows.
Roast 1
Cover dish with foil, roast at 190°C for 30 minutes. Remove foil, drizzle 7ml oil, roast 25–30 minutes more until vegetables are tender and edges deeply caramelised.
Simmer
While tian roasts, bring 600ml stock to a simmer. Stream in 150g polenta whisking constantly, reduce to low, cook 25–30 minutes stirring often until thick and tender. Off heat, stir in 1 tbsp oil, nutritional yeast, 0.125 tsp salt until glossy.
Finish
Pound 14g basil, 1 garlic clove, 0.25 tsp salt to a bright paste in a mortar, stream in 2.5 tbsp oil until emulsified, finish with lemon juice. Wilt 200g spinach in a dry pan with a splash of water 1–2 minutes, drain, toss with half the pistou and pine nuts.
Plate
Scatter basil and parsley over the tian, discard bay and thyme stalks. Spoon soft polenta onto plates, top with tian, arrange pistou-dressed spinach alongside. Serve remaining pistou at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.