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Provencal Vegetable Tian

Recipe photo courtesy of Johnny Miller

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

Source: Martha Stewart Living, September 2012
Total Time Prep Servings



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How would you rate this recipe?
  • rulloamcgmail
    19 NOV, 2017
    This is the most popular dish at my home and for get togethers! So easy and delicious! The vegetable pairings, olive oil, olives and thyme really remind me of dishes in the south of France. A hit! I'm surprised this dish doesn't have 5 stars!
  • skatingsue
    29 AUG, 2013
    Question - do you really bake it at 450 the whole time? Sounds very hot.
    • Bordelaise
      29 NOV, 2015
      Yes I bake it at 450 degrees. Caramelizes vegetables beautifully.
  • Bordelaise
    29 NOV, 2015
    I have made wphis three times in three weeks. It is so good . I do not adhere strictly to the recipe, do not use the potatoes, but it still makes a remarkable dish to be eaten hot or cold. Very satisfying.
  • MS10997557
    27 JUN, 2013
    What a wonderful and easy vegetable to make! It's simple and delicious. Vegetables in their pure state. I followed the recipe with the exception of exchanging eggplant for yellow squash. Delicious.
    11 NOV, 2012
    This rocks for everyone, especially those on epicurian low carb diets. embellished it more with every time-consuming endeavor. 1. Add shaved (mandolined) Jarlsburg or Gruyere cheese in between layers. 2. Use Braggs Aminos and Truffle salt. 3. Combine Olive oil, Truffle oil, Emeril's Essence, to paint layers. 4. Add Bruschetta sparingly, for more moisture and carmelization. 5. Load the top with thyme. BEST SERVED OOZING FROM THE TOP OF PAN! This one's a keeper!
  • jessjo82
    31 AUG, 2012
    How can something so simiple, be so absolutely amazing? I was skeptical that there wasn't a 'sauce' for the veggies, but between a generous amount of evoo and the moisture from the veggies, this baked into something incredible - tender and flavorful. I used japanese eggplant, zucchini and smaller heirloom tomatoes from our garden, bought a potato and a leek. Great use of summer veggies. I added a few thick sliced garlic cloves which roasted spectacularly, also, subbed capers for kalamatas.
  • abenglis
    16 AUG, 2012
    i improvised a little bit with grape seed oil and topped it with Parmesan cheese. it was delicious. the thyme makes the recipe!
  • MS12063737
    16 AUG, 2012
    Made this recipes without any changes...perfect blend of flavors. Late summer on your plate!
  • leezo
    14 AUG, 2012
    Yumm! I added crumbled goat cheese, and left out the olives. My family insists that I make it again tonight.

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