Tian de Légumes du Soleil de Fontvieille (Layered Zucchini, Tomato & Eggplant Gratin) – Authentic Monaco Recipe
Jewel-like Riviera earthenware bake of thinly shingled summer vegetables and aromatic herbs.
- Country of Origin
- 🇲🇨 Monaco (Western Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Thinly sliced zucchini, Roma tomatoes, And purple eggplant, Herbes de Provence, Garlic
Ingredients for Tian de Légumes du Soleil de Fontvieille (Layered Zucchini, Tomato & Eggplant Gratin) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly sliced zucchini, prepped into bite-sized pieces
- 1.5 cups Roma tomatoes, washed and trimmed
- 1 cup and purple eggplant
- 1 medium onion and 3 cloves garlic, finely minced with herbes de Provence
- 1.5 tbsp traditional Monaco seasoning (garlic, extra virgin olive oil, fresh basil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, herbes de Provence, and garlic, extra virgin olive oil, fresh basil for 3 minutes until fragrant.
- Combine thinly sliced zucchini and Roma tomatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with and purple eggplant and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.