AIP vegetable tian (without aubergine or tomato)

Ingredients

• 1green courgette
• 1yellow courgette
• 1 mediumsweet potato
• 1 largeonion
• 1 teaspoonHerbes de Provence
• 3 tablespoonsextra-virgin olive oil
• 1 clove, finely choppedgarlic
• 1 pinchsalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (360°F).

2. 2

   Mix the oil

   In a bowl, combine the olive oil, garlic, a pinch of Herbes de Provence and the salt. Brush a thin layer over the base of an ovenproof dish, then set aside the rest.

3. 3

   Slice the vegetables

   Peel the sweet potato. Cut it, the courgettes and the onion into slices about 1 cm thick.

4. 4

   Layer the slices

   Arrange the vegetables in the dish, alternating yellow courgette, green courgette, onion and sweet potato until the dish is full. Pack them in snugly, as they will shrink during cooking.

5. 5

   Add the oil

   Drizzle the remaining olive oil mixture over the vegetables and scatter over the remaining Herbes de Provence.

6. 6

   Bake until tender

   Put the dish in the oven and bake for about 50 minutes, or until the vegetables are tender.

What is a vegetable tian?

A tian is a French, particularly Provençal, dish of vegetables arranged in a shallow oven dish and baked. This version leaves out aubergine and tomato, instead using two kinds of courgette, sweet potato and onion.

The alternating slices give the dish its colourful look, while olive oil, garlic and Herbes de Provence season the vegetables as they soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 343 calories, 5g protein, 35g carbs, 22g fat.

The sweet potato supplies most of the carbohydrates, while olive oil is the main source of fat; the vegetables provide only a modest amount of protein. To balance the plate, serve a portion with a protein-rich main and a fresh salad.

Choosing and preparing the vegetables

Courgettes: Green and yellow courgettes add contrasting colour and have a similar cooking role in the dish. Slice them evenly so they cook at much the same rate.

Sweet potato: Peel it before slicing, as directed. Aim for slices about 1 cm thick, matching the other vegetables as closely as you can.

Onion: A large onion adds savoury sweetness between the milder vegetables. Cut it into rounds so it can be layered with the courgettes and sweet potato.

Seasoning with olive oil

Oil mixture: Stir the garlic, salt and a pinch of Herbes de Provence into the olive oil before assembling the dish. Brushing a little over the base helps season the bottom layer.

Herbs: The recipe adds the remaining herbs over the arranged vegetables. Keep some back for this final step rather than mixing all of it into the oil.

How to arrange the layers

Alternating slices: Follow the stated order of yellow courgette, green courgette, onion and sweet potato, then repeat. This creates the striped appearance and spreads the different vegetables through the dish.

Snug fit: Pack the slices closely, but keep them arranged upright and visible. They will shrink as they bake, so a full dish is expected.

Checking when it is done

Timing: The recipe gives about 50 minutes at 180°C (360°F), within a total preparation and cooking time of 60 minutes. Check the vegetables at the end of the stated baking time.

Tenderness: The recipe's doneness cue is tender vegetables. If the thicker sweet potato slices still feel firm, continue baking until they soften.

Serving the tian

Serve the tian warm as a colourful side with a main dish, or offer it as part of a simple meal. Its sweet potato and olive oil make it substantial for a vegetable dish.

For a more filling plate, pair it with a source of protein; a crisp green salad can add a fresh contrast.

Recipe notes & tips

• Cut the vegetables into slices of similar thickness so they soften more evenly.
• Use a dish that holds the slices snugly without forcing them out of shape.
• Brush the base with only a thin layer of the oil mixture, as directed.
• Keep the slices close together because they shrink during baking.
• Check the sweet potato for tenderness after about 50 minutes.

Variations

• Add fresh herbs: Scatter chopped parsley over the baked tian before serving.
• Change the seasoning: Use a little dried thyme in place of some Herbes de Provence.
• Add red onion: Swap the onion for red onion for a different colour and flavour.
• Make it more substantial: Serve alongside a protein-rich main dish.
• Finish with lemon: Add a little lemon juice at the table for a brighter flavour.

Common mistakes to avoid

• Uneven slices: Cut the vegetables to roughly the same 1 cm thickness so they cook more evenly.
• Loose arrangement: Pack the slices snugly, as the recipe specifies, because they shrink in the oven.
• Too much oil on the base: Brush on a thin layer and reserve the rest for the vegetables.
• Forgetting the remaining herbs: Keep some Herbes de Provence aside to scatter over the assembled dish.
• Relying only on the timer: Check that the vegetables are tender, since the recipe gives the time as approximate.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an ovenproof dish until hot throughout; the slices may soften further on reheating.

Frequently asked questions