Whole 30 Provençal Tian - Vegetable Bake

Monday's Menu:

Print the Provencal Tian vegetable bake recipe here!

Heaven help us, it is Monday again.  How was your weekend?  Did you do anything fun or just relax?  My weekend was a bit busier than I would prefer but I count my blessings every day.  

Today I am sharing a recipe I prepared back in May and in the grand scheme of things, admittedly started off the sauce incorrectly.  Lack of paying close attention coupled with the medication I was on at the time and I'll just assume my thoughts weren't all there. ;)  However, it turned out excellent and I really enjoyed the flavors of this beautiful dish.  It is Whole 30, Paleo, and vegan friendly.

The menu (Whole 30 & Paleo): Provencal Tian (vegetable ratatouille). 

Shopping List:

For the sauce:

  • 2 tbsp. olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 bell peppers, diced (red and yellow)
  • Salt & pepper, to taste
  • 1 28ox can crushed tomatoes
  • 2 tbsp. fresh basil (approx 8-10 leaves), chiffonade

For the sliced veggies:

  • 2 eggplants
  • 6 Roma tomatoes
  • 2 yellow squash
  • 2 zucchinis

For the herb seasoning:

  • 2 tbsp. fresh basil (approx 8-10 leaves), chiffonade
  • 1 tsp garlic, minced
  • 2 tbsp. fresh parsley, chopped
  • 2 tsp fresh thyme
  • Salt & pepper, to taste
  • 4 tbsp. olive oil

Preheat the oven for 375*F.  Slice the eggplants, Roma tomatoes, squash, and zucchini into approximately 1/16-inch rounds, then set aside.  

Heat 2 tablespoons of olive oil in a 12-inch oven safe pan. Sauté onions, garlic, and bell peppers until softened. Season with salt and pepper, then add crushed tomatoes. Stir ingredients thoroughly. Turn off the heat and add basil. Stir thoroughly once more and smooth the surface of the sauce with your spatula.

**This is where I messed up and combined everything first without heating sauteing the onions, garlic, and bell peppers.  I let the sauce mixture simmer for about 20 minutes while I prepared the rest of the dish to allow the flavors to meld and release, and it was still excellent.

Pour the sauce into a 9x13 baking dish (or similar).  Arrange the sliced veggies in alternating patterns, (e.g. eggplant, tomato, squash, zucchini) on top of the sauce.  Season with salt and pepper.

Mix together the ingredients for the herb seasoning and pour over the vegetables.

Cover the dish with tin foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes until the vegetables are softened.

Serve while hot as a main or side dish.  The flavors continue to meld together even more if you have left overs for the next day.

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Wishing everyone a wonderful week ahead!


For fun: