One of the joys of travel in France is the cuisine, and when you travel on Vantage’s Culinary French Waterways: Highlights of Burgundy, Beaujolais, & Provence, you’ll have the pleasure of sampling some classic dishes that are not only delicious, but heart-healthy exemplars of the Mediterranean diet. One such dish is the classic tian provencal, a popular side dish that is remarkably simple to prepare. The word tian refers both to the dish itself and the vessel in which it is cooked. (You can use any oven-proof baking dish or shallow casserole if you don’t have a tian. This recipe serves 6. Bon Apetit!
4 large zucchini
2 cups cherry tomatoes
1red or yellow peppers
1 cup olive oil
1/2 cup flat fresh parsley, chopped
4 cloves garlic, crushed or finely chopped
* 1 Tblsp. herbes de provence
Kosher or sea salt
1 sprig fresh rosemary, for garnish
* if you do not have herbes de provence substitute thyme, rosemary, and bay leaf.
- Preheat the oven to 350 °F.
- Wash all vegetables and pat dry. Slice cherry tomatoes in half and set aside. Slice zucchini lengthwise and cut peppers and onions into strips about ½ inch thick. Cut eggplant into rounds about ¼ inch thick.
- Place all vegetables in a bowl and toss with the olive oil, herbs, salt, and pepper.
- Pour all the vegetables into a lightly oiled ovenproof casserole dish. Bake for 35 to 40 minutes. Garnish with fresh rosemary sprig