Provençal Vegetable Bake

Provençal Vegetable Bake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Provençal Vegetable Bake (Tian Provencal) is a delicious vegetable side dish. Make a double batch and enjoy the leftovers for breakfast with eggs!

  • 8 Garlic Cloves (Peel & Halved)
  • 1/3 Cup Olive Oil
  • 1 Large Yellow Squash (Thinly Sliced)
  • 1 Medium Japanese Eggplant (Thinly Sliced)
  • 1 Large Zucchini (Thinly Sliced)
  • 4 Tomatoes (Sliced Lengthwise)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Preheat oven to 400 degrees.
  2. Rub bottom of large-size baking dish with cut side of garlic cloves. Mince garlic cloves and set aside. Drizzle 2 tablespoons olive oil in bottom of dish.
  3. Arrange vegetables in dish. Place minced garlic in between layers. Season with kosher salt and pepper as you layer vegetables. Drizzle with remaining olive oil.
  4. Place in oven 50 minutes until tender and browned.
  5. Remove from oven and let cool slightly.
  6. Serve warm.
  7. Serves 4
  8. Prep Time: 20 Minutes Cook Time: 50 Minutes Total Time: 70 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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