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Provençal Roasted Vegetable Tian With Saffron Chickpeas

Name: Provençal Roasted Vegetable Tian With Saffron Chickpeas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Provençal
Ingredients: 2 medium zucchini, sliced into 1/4-inch rounds; 2 medium yellow squash, sliced into 1/4-inch rounds; 4 medium Roma tomatoes, sliced into 1/4-inch rounds; 400 g canned chickpeas, rinsed and drained; 1 large yellow onion, finely chopped; 3 clove garlic, minced; 3 tbsp olive oil; 1 tbsp dried herbes de Provence; 1 pinch saffron threads, steeped in 2 tbsp warm water

A classic layered bake of zucchini, squash, and tomatoes rested over a savory saffron-infused chickpea and onion base.

Prep: 20 min
Cook: 40 min
Total: 60 min

Technique to learn

Tian Baking

Arranging thinly sliced vegetables tightly in alternating patterns over an aromatic base and baking until tender.

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Heat 1 tablespoon olive oil in a pan over medium heat, adding chopped onion and minced garlic; saute for 5 minutes until soft.
Step 3: Stir drained chickpeas and steep saffron liquid into the onions, cook for 2 minutes, then spread evenly into the bottom of a baking dish.

Step 4: Arrange sliced zucchini, yellow squash, and tomatoes in alternating, overlapping vertical slices across the dish on top of the chickpea layer.

Step 5: Drizzle remaining 2 tablespoons olive oil over the vegetables and sprinkle evenly with dried herbes de Provence, salt, and black pepper.

Step 6: Bake uncovered for 35 minutes until vegetables are tender and slightly caramelized on top.

Cooking tips

Slice vegetables evenly to ensure uniform cooking throughout the dish.
Saffron adds rich golden color and aromatic depth to the chickpea base.
Original home-cooking adaptation inspired by Provençal; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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