During my many travels through France, I fell in love with ratatouille. But… what exactly is ratatouille? And what’s tian? While their names are used interchangeably, ratatouille (pronounced rah-tah-too-ee) and tian have a few slight differences. Ratatouille usually consists of stewed vegetables, while tian layers the veggies. Both are vegetable-forward dishes that are essentially variations of each other. For this recipe, we’ll be making what is considered the tian version! It’s a one-pan vegan tian that’s guaranteed to leave you dying for seconds.
here’s what you’ll need
Ratatouille has two components: the base and the veggies. When combined, they create an absolutely mouthwatering flavor combination.
Olive Oil: We’ll be using olive oil to saute and prepare the tomato base. We’ll also use it to brush on the veggies before they go into the oven to get them golden brown and caramelized! Garlic and White Onion: Fresh minced garlic is best for our base. Pairing this with a white onion will be the base of all the flavors of this dish. Crushed Tomatoes: Finally, crushed tomatoes will be the main part of the tomato base. Seasonings: Herbs de Provence – a blend of rosemary, oregano, thyme, and sometimes lavender – adds instant French flavor to this tian. We’ll also throw in some basil, salt, crushed pepper, and black pepper. Late Summer Vegetables: These are all veggies that are harvested in August and September like zucchini, tomato, and eggplant. Use roma tomatoes so they are large enough to slice. If you don’t have certain “required” vegetables on hand, feel free to use whatever you do have! Bell peppers, squash, red onion, or yellow squash.
let’s make it
Vegetable tian looks like a complex dish, but it’s actually easy. My best tip is to simmer the sauce and slice the vegetables beforehand to save time. Even without doing this, this recipe should require only 15 minutes of prep time, and one hour of cooking (baking) time. Step 1: Prepare The BaseTo begin making ratatouille, preheat the oven to 350°F (176°C). Heat 1 tablespoon of the oil in a large saucepan over medium heat, then add garlic and onion. Cook until the onion softens, about 5 minutes, and then add the crushed tomatoes. Step 2: Slice The VegetablesWhile the tomatoes simmer, thinly slice the unpeeled zucchini, eggplant, and tomatoes into ⅛ inch thick slices. If some slices are wider than others, you can cut them in half so they’re roughly the same size. Step 3: Add The SeasoningsNext, remove the tomato mixture from the heat and stir in the seasonings. Step 4: Assemble The Ratatouille Spread the tomato mixture into the bottom of a large casserole dish or tart pan. Working from the outer edge, layer the vegetables on top of the sauce in a pattern (ex: eggplant, tomato, zucchini, repeat). You may not use all of the veggies, depending on the size of your pan. Step 5: Bake The DishBrush the veggies with the remaining olive oil and bake for 1 hour, or until the veggies are tender. If the top begins to brown too quickly, cover with aluminum foil.
the cheesy secret
If you’re a cheese lover, you can certainly add some to this recipe. Parmesan or mozzarella would taste great! For the last ~5 minutes that your dish is baking, sprinkle some on top and let it melt. You could try broiling it for a minute or two for an extra golden touch!
What to serve alongside ratatouille tian
Tabbouleh is a delicious option that pairs well with ratatouille. However, if you’re in the mood for a more carb-dense side, risotto may be the way to go!
Easy Tabbouleh Salad: This is one of my favorite side dishes, packed with veggies, and quick to put together. Low Carb Cauliflower Risotto: To continue the European flavors, this low carb risotto will have you totally transported to France. Easy Mushroom Risotto: Mushrooms plus creamy risotto. Need I say more?
