Vegan Tian Provencal Bake
Ingredients
- 2 medium Japanese eggplants
- 2 medium yellow squashes
- 2 medium zucchinis
- 5-6 campari tomatoes or 3 medium roma tomatoes
- 1 medium yellow onion
- 3 cloves garlic
- 1 14-ounce 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
Preparation
Preheat oven to 375°F.
Heat up 1 tablespoon avocado oil and once hot, add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for 1 more minute.
Stir in the fire roasted tomatoes, herbs, cayenne, and 1 teaspoon salt. Simmer until the sauce thickens, about 10 minutes. Use an immersion blender or transfer to a high-speed blender and pulse until mostly smooth.
Spread the tomato sauce on the bottom of a casserole dish, then layer the vegetables on top in an alternating pattern. Drizzle with the remaining 1 tablespoon oil and sprinkle with 1 teaspoon sea salt.
Bake for 45-50 minutes, or until the vegetables are tender. Top with shredded basil leaves and enjoy.
Notes
Tian uses the same ingredients as ratatouille but is a baked dish with thinly sliced vegetables, while ratatouille is a chunky stew.
This is a light, bright, and hearty dish, ideal for spring. Consider using a mandolin slicer for thin vegetable slices.
