Sweet Potato Tian Provençal

I have a fast and healthy baked dish for you. It does everything to showcase the best of this season’s earthy flavors.

Fall is often known for its vegetables but this season’s herbs are what make favorite vegetables, like squash, taste delicious. I love combining herbs like rosemary with tarragon and sage, or basil with oregano, it’s fun to taste each blend. I wanted to take advantage of the fresh herbs I still had growing in the garden, wanting them to be the main seasoning for this Tian Provençal, the french version of a layered vegetable casserole.
I totally cheated, I baked the potatoes in the microwave, but it saves so much time, especially on work nights! Wash your potatoes, poke a few holes, wrap them with a paper towel and microwave until tender, about seven minutes. It’s that easy, and some days I’ll take it a step further and cut the baked potatoes into quarters and sear them on a hot sauté pan I already have on the stove. You can even do this with beets too, but they will take an additional five minutes. But anyway back to this baked vegetable dish, I’m all about hearty and comforting autumn meals that are quick.  There are thinly sliced tomatoes, eggplant, and zucchini that top a layer of slightly mashed sweet potatoes. It’s a mix of the absolute last of summer’s vegetables, yes it’s true farmer’s market are nearing the end of their season here in New Jersey. This traditional tian is still delicious even if you aren’t using in season tomatoes, when baked, vegetables always taste great. You, of course can use your favorite vegetables and spices. For fellow vegetarians, Thanksgiving can be a difficult day to celebrate if eating at someone else’s home. Along with these great recipes, this sweet potato tian Provençal is a delicious vegetarian dish that you can bring for Thanksgiving, ensuring you eat, and perfect enough to share as a side dish. Just make sure to make enough for everyone to have some!

Sweet Potato Tian Provençal

Ingredients {Serves 6}

6 tablespoons – Extra Virgin Olive Oil

4 – Dried Bay Leaves

5 to 6 sprigs – Fresh Tarragon

4 sprigs – Fresh Rosemary

1 tablespoon – Dried Oregano

Course Sea Salt and Fresh Ground Pepper

Dash Cayenne Pepper, optional 

3 medium – Sweet Potatoes

1 medium – Eggplant {cut into 1/8″ rounds}

1 large – Zucchini {cut into 1/8″ rounds}

2 medium – Tomatoes {cut into 1/8″ rounds}

Freshly Grated Parmesan Reggiano

Recipe {Adapted from Martha Stewart Living} 

Preheat oven to 425* F, and coat the bottom of a 9X13″ baking dish with the olive oil, seasoning with salt, pepper fresh and dried herbs. Bake sweet potatoes over the stove or wrapped in paper towel and microwaved for a few minutes, just until a knife goes through {you don’t want to overcook them, since they will be baked additionally}. Allow the sweet potatoes to cool enough where you can handle and slice into 1/4″ rounds.

Layer the sweet potato rounds at the bottom of the baking dish, drizzle with 2 tablespoons olive oil and season with salt and pepper, repeat in this order with half the eggplant, zucchini and tomatoes. Sprinkle the top of the tomato layer with cheese. Repeat layering steps with the remaining eggplant, zucchini and tomatoes, finishing with sprinkle of grated cheese.

Bake until vegetables are tender enough a knife goes through easily and edges are slightly crisped, and the cheese is melted {about 30 minutes}. Allow to cool slightly before serving.