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Provencal Vegetable Tian

35 min. | 720 kcal | easy |
Family, Vegetarian
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1. Setup Preheat the oven to 425°F. Slice the eggplant, zucchini and tomatoes into slices of about 1 cm thick.
2. Cook the polenta Add the milk, the broth cube and 2 2P | 3 3P cups of water in a saucepan and bring to a boil. Pay attention to the saucepan because when the milk starts to boil, it can overflow quickly. Remove the pan from the heat and add the polenta slowly, whisking until it thickens. Lightly oil a baking dish and add the polenta.
3. Season the vegetables Mix the eggplant, zucchini and tomatoes with the herbes de Provence, a generous drizzle of oil, salt and pepper. Arrange the vegetables in layers on the polenta.
4. Bake in the oven Top with the cheddar cheese and bake in the oven for 22-25 minutes.
5. Cook the lentils Bring a small pot of water to a boil. Cook the lentils for 6-8 minutes. Drain then dry. Heat a drizzle of oil in a pan over medium-high heat and cook the lentils for 3-4 minutes until crispy. Add salt. Place on a paper towel.
6. Plate your dish Serve the vegetable tian topped with lentils. Bon appétit!
0.5 unit Eggplant(s)
0.5 unit Zucchini(s)
2 unit Tomato(es)
180 ml Cornmeal
120 g Mild Cheddar
15 ml Dried Herbes de Provence
200 ml Milk 2%
1 unit Vegetable Broth Cube(s)
30 ml Brown Lentils
What you need baking dish, pots, pan, strainer, bowl, whisk, paper towel
720 kcal
% daily value
% daily value
carbohydrate 83g
fat 31g
cholesterol 69mg
fiber 10g
protein 29g
saturated 14g
sodium 457mg
sugar 17g
trans 1g