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Vegetarian, South and mountains

Provençal tian with rice

Provençal tian with rice is a summer vegetable dish made of zucchini, tomatoes, and eggplant sliced into rounds and roasted with olive oil and thyme, served alongside rice. It serves 4, takes 75 minutes, and stays easy, at a cost of €2.60 per person. The key to success is packing the rounds tightly and letting them roast slowly until soft.

Tonight, a Provençal tian in colorful rounds, roasted with olive oil and thyme, with rice on the side.

Provençal tian with rice
Total time
1 h 15
Difficulty
Easy
Cost per person
€2.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

A tian is summer on a plate. Rounds of zucchini, tomato, and eggplant roast low and slow in the oven until they turn soft and almost candied. Olive oil and thyme season everything, and each vegetable keeps its own flavor while blending into the rest. It looks striking and tastes even simpler than it looks.

This dish fits a weeknight dinner just as well as a Sunday meal, since it needs little hands on work even though it bakes for a while. Kids often enjoy picking out the colorful rounds one by one, and the rice that soaks up the roasting juices turns it into a full meal. Mon Chou suggests this tian when summer vegetables are at their best.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 3
  • Tomatoes 4
  • Eggplants 2
  • Onions 2
  • Garlic 3 cloves

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Thymeoften in the pantry 2 tsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Slice the onions thin and soften them with the garlic in a little oil, then spread them over the bottom of a baking dish. 10 min

    They form a fragrant bed for the vegetables to cook on.

  2. Cut the zucchini, tomatoes, and eggplants into even rounds about 5 mm thick.

    A mandoline saves time and gives you identical rounds.

  3. Arrange the rounds alternating colors, packing them in tightly.

    Keep the same order each time for a neat pattern.

  4. Drizzle with oil, sprinkle with thyme, salt, and bake at 180 degrees. 50 min

    Cover with parchment paper for the first 30 minutes to keep it moist.

  5. Cook the rice in salted water and serve it alongside the tian. 11 min

    The juices from the tian are great on the rice, don't throw them out.

Our tips to get it right

  • Pick vegetables of roughly the same diameter, it makes alternating the rounds easier and the cooking more even.
  • Salt the eggplant slices and let them sit for 10 minutes before arranging them, to keep the tian from turning watery.
  • If the top browns too fast near the end, cover it again with parchment paper instead of lowering the oven temperature.

The variations

  • Swap the eggplant for thinly sliced potatoes for a heartier tian.
  • Tuck slices of goat cheese between the vegetables for the last 10 minutes of baking for a richer version.
  • For a quick kid friendly version, just dice the vegetables and sauté them in a pan for 15 minutes with the rice, skipping the oven.

What to serve it with

  • A drizzle of raw olive oil on top
  • Crusty bread for soaking up juices
  • A simple green salad

Storage

The tian keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, without the rice. Reheat it in the oven or a pan so it doesn't release too much water.

Questions about this dish

Can you make the tian ahead of time?

Yes, you can make it the day before and reheat it gently in the oven. The flavors even have time to come together more.

Do you need a mandoline to slice the vegetables?

No, a sharp knife works fine if you take your time cutting even rounds. What matters most is keeping the thickness consistent for even cooking.

Can you swap the rice for something else?

Yes, couscous or pasta both work well with the tian's juices. Fresh bread is also enough if you want to keep it simple.

Why cover the tian for the first 30 minutes?

The parchment paper traps moisture and keeps the vegetables from drying out before they turn tender. You can then remove it so the top browns a little.

How long does it take to make a Provençal tian with rice?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Provençal tian with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Provençal tian with rice cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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