Winter tian (baked root vegetables)

Tian is a traditional dish from South-East of France, and it is more or less a baked ratatouille: slices of tomatoes, zucchini, eggplant and onion are tightly packed in a dish, drizzled with olive oil and herbs, then baked until soft and caramelized. Here is a winter version, using root vegetables, which, as you probably already know, are great for roasting! Scroll down the post for English version.

your choice of root vegetables (I used 1 big parsnip, 1 small celery root, 1 red onion, 1 kohlrabi and 1 sweet potato)
olive oil
dried Provence herbs (I used thyme and oregano)
salt
pepper

View the full recipe at Lemon Pie and Tie&Dye →