Provencal Vegetable Tian

Photo: Johnny Miller
Prep Time:
20 mins
Total Time:
1 hrs 25 mins

Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.


  • 6 tablespoons extra-virgin olive oil, divided

  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)

  • 1 Yukon Gold potato (8 ounces), sliced ¼ inch thick

  • Coarse salt and freshly ground pepper

  • 1 small eggplant (12 ounces), trimmed and sliced ¼ inch thick

  • 1 large zucchini (8 ounces), sliced ¼ inch thick

  • 3 large beefsteak tomatoes, sliced ¼ inch thick

  • ¼ cup pitted Kalamata olives, pitted and roughly chopped

  • 2 teaspoons fresh thyme leaves, divided, plus more for garnish


  1. Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.

  2. Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.

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