Provençal Vegetable Tian Stacks with Red Pepper Sauce and Crispy Chickpeas

A tian is a traditional dish from Provence: summer vegetables sliced into rounds, drizzled with olive oil, garlic and herbs and roasted until soft and golden.

For this version, I stack the roasted slices of aubergine, courgette, tomato and onion into little towers and serve them on a smoky red pepper sauce. Some crispy chickpeas on top add crunch and plant protein, so it’s a complete meal.

It looks like something from a restaurant, but it’s really very simple, and it’s naturally vegan and gluten-free. Enjoy it in August, when the vegetables are at their very best!

Servings

4

Prep time

20 Min

Cook time

40 Min

Total time

1 Hr

Cuisine

French

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Provençal Vegetable Tian Stacks with Red Pepper Sauce and Crispy Chickpeas

Roasted aubergine, courgette, tomato and onion stacked into little towers on a smoky red pepper sauce, with crispy chickpeas. A vegan, gluten-free summer dinner.

Ingredients

For the vegetables

• 1 aubergine
• 2 courgettes (one green and one yellow, if you can find them)
• 3 ripe tomatoes
• 1 red onion
• 3 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tsp herbes de Provence
• Salt and freshly ground black pepper
• Fresh basil, to serve

For the red pepper sauce

• 2 red peppers, deseeded and quartered
• 200 g (7 oz) cherry tomatoes
• 1 garlic clove, unpeeled
• 1 tbsp olive oil
• A pinch of smoked paprika

For the crispy chickpeas

• 1 tin of chickpeas (400 g / 14 oz), drained and patted dry
• 1 tbsp olive oil
• ½ tsp smoked paprika

Instructions

1. Preheat the oven to 200°C (400°F), or 180°C fan.
2. Slice the aubergine, courgettes, tomatoes and onion into rounds about 5 mm (¼ inch) thick. Toss the aubergine, courgette and onion with the olive oil, garlic, herbes de Provence, salt and pepper, and lay them flat on two lined baking trays.
3. On a third tray, put the red peppers, cherry tomatoes and the garlic clove with 1 tbsp olive oil. On a small tray, toss the chickpeas with the oil and paprika.
4. Roast everything for 25 to 30 minutes, turning the vegetable slices once, until soft and golden and the chickpeas are crispy. Add the tomato slices for the last 10 minutes.
5. Squeeze the roasted garlic from its skin and blend it with the peppers, cherry tomatoes and smoked paprika until smooth, adding a splash of water if needed. Season to taste.
6. Build four stacks, alternating aubergine, courgette, tomato and onion slices. Warm them in the oven for 5 minutes.
7. Spoon the sauce onto warm plates, place a stack in the middle and finish with the crispy chickpeas and fresh basil.

The classic way

For a traditional tian, arrange the raw slices upright in rows in an oiled baking dish, drizzle with olive oil and herbs, and bake for 45 minutes. Serve with the sauce and chickpeas on the side.

Serve with

A little quinoa, bulgur or crusty wholegrain bread to soak up the sauce.

Make ahead

The sauce keeps for 3 days in the fridge and the stacks reheat well.

Per serving (about)

¼ of the recipe: 8.5 g protein, 11.5 g fibre.

Did you make this recipe?

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