Vegan Provençal Tian Bake
Ingredients
- 2 medium Japanese eggplants, thinly sliced
- 2 medium yellow squashes, thinly sliced
- 2 medium zucchinis, thinly sliced
- 5-6 campari tomatoes or 3 medium roma tomatoes, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 14 oz can fire roasted tomatoes
- 2 tablespoons avocado oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne (optional)
- 2 teaspoons sea salt
- 3-4 large fresh basil leaves, shredded for topping
Preparation
Preheat the oven to 375°F.
Heat 1 tablespoon of avocado oil in a pan and, once hot, add the onion and cook until translucent, about 2 minutes. Then add the garlic and cook for 1 more minute.
Stir in the fire-roasted tomatoes, herbs, cayenne, and 1 teaspoon of salt. Simmer until the sauce thickens, about 10 minutes. Blend the sauce until mostly smooth using an immersion blender or a high-speed blender.
Spread the tomato sauce in the bottom of a casserole dish, then layer the sliced vegetables on top in an alternating pattern. Drizzle with the remaining 1 tablespoon of oil and sprinkle with 1 teaspoon of sea salt.
Bake for 45-50 minutes or until the vegetables are tender. Top with shredded basil leaves and serve.
Notes
Tian Provençal differs from ratatouille as it is a baked dish with thinly sliced vegetables on tomato sauce.
Use a mandolin slicer for thinly slicing the vegetables as recommended.
This dish is light, bright, and hearty, making it perfect for spring.
