RecipeTin Eats · by Chef JB (RecipeTin)★ 5.0 (15)
Vegetable Tian
NUTRITION · PER SERVING70M COOK
CAL 10%·PRO 7%
CARBS 20G39% OF CAL
6G FIBER3G OTHER11G TOTAL SUGAR
FAT 14G61% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Provençal vegetable bake layered with eggplant, zucchini, onion, and tomato with Mediterranean herbs. Works as a vegetarian main or vibrant side dish.
mainfrenchcasserole🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 6 tbsp extra virgin olive oil
- 4 garlic cloves (, finely minced with a knife)
- 2 tbsp tomato paste
- 1 eggplant ((aubergine), cut in half lengthways then sliced 8mm / 0.3” half moons (~380g / 13.5oz))
- 3 zucchini ((courgette), sliced into 6mm / 0.25” rounds (~180g / 6oz each))
- 3 red onion (, sliced into 3mm / 0.1” rounds (~140g / 5oz each) (use a mandolin if you have one))
- 5 tomato (, sliced into 5mm / 0.2” rounds (~140g / 5oz each))
- 2 tsp cooking / kosher salt (, (or half for table salt, +50% for flakes))
- 1/2 tsp black pepper
- 1 1/2 tsp herbes de Provence
At a glance
PER SERVING · TIME 70M
CAL 10%·PRO 7%
CARBS 20G39% OF CAL
6G FIBER3G OTHER11G TOTAL SUGAR
FAT 14G61% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 650mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 761mg
- Calcium
- 50mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 650MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.