Tian Provencal


Tian Provencal #sousvideCourtesy of Mike Vrobel, Dad Cooks Dinner
Serves 4


  • 2 medium (3-inch/7.5 cm thick) zucchini, sliced into thin rounds
  • 6 Roma tomatoes, cored, sliced into thin rounds
  • 2 medium red onions, peeled, halved, then sliced as thinly as possible
  • 2 teaspoons (10 ml) kosher salt
  • 5 basil leaves, rolled and cut into ribbons
  • Coarse salt for sprinkling
  • Olive oil for drizzling



  1. Fill and preheat the SousVide Supreme to 140F/60C or cook alongside lamb.
  2. Lay out alternating stacks of zucchini, onion, and tomato, one slice after another, overlapping them, to make rows about 6 inches long. Finish with a piece of zucchini. You should end up with 8 rows of vegetables.
  3. Sprinkle the vegetables with the kosher salt and basil ribbons.
  4. Using a thin spatula, carefully pick up the rows and transfer them to small cooking pouches (quart/0.9 liter).
  5. Vacuum seal the pouches; cancel and force the seal as soon as you see liquid start to move from the tomatoes up to the vacuum. (If your machine will ‘seal only’ seal a second time before releasing the pouch.)
  6. Submerge the pouches in the water oven for 20 minutes (or along with the lamb for its last 20 minutes, if cooking together).
  7. When cooked, lay the bags of vegetables on a cutting board, cut the sides away from the bags, and carefully lift off the top of the bag.
  8. Using a thin spatula, transfer each row of vegetables to a separate plate.
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