Provencal Vegetable Tian
Thin rounds of zucchini, eggplant and tomato shingled over a bed of slow-cooked onion and garlic, baked with olive oil and herbes de Provence until the edges brown and the vegetables collapse.
- 1
Heat the oven to 400°F. Warm 1 tablespoon of the olive oil in an oven-safe 10-inch skillet or shallow baking dish over medium heat.
- 2
Cook the onion with a quarter of the salt for 12 minutes, stirring now and then, until soft and sweet. Stir in the garlic for 1 minute, then spread the mixture flat across the bottom of the dish.
- 3
Stand the eggplant, zucchini and tomato rounds on edge and shingle them over the onion in tight alternating rows, packing them close so they support each other.
- 4
Drizzle over the remaining olive oil and season with the rest of the salt, the herbes de Provence and the black pepper.
- 5
Cover with foil and bake for 35 minutes, then uncover and bake 25 minutes more, until the vegetables are tender to the tip of a knife and browned at the exposed edges.
- 6
Tilt the dish and spoon the collected juices back over the top. Serve warm or at room temperature.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, sliced
- 1 1/4 teaspoons kosher salt
- 1 small eggplant, sliced into 1/4-inch rounds
- 2 zucchini, sliced into 1/4-inch rounds
- 3 medium tomatoes, sliced into 1/4-inch rounds
- 2 teaspoons herbes de Provence
- 1/2 teaspoon black pepper
Instructions
- 1
Heat the oven to 400°F. Warm 1 tablespoon of the olive oil in an oven-safe 10-inch skillet or shallow baking dish over medium heat.
- 2
Cook the onion with a quarter of the salt for 12 minutes, stirring now and then, until soft and sweet. Stir in the garlic for 1 minute, then spread the mixture flat across the bottom of the dish.
- 3
Stand the eggplant, zucchini and tomato rounds on edge and shingle them over the onion in tight alternating rows, packing them close so they support each other.
- 4
Drizzle over the remaining olive oil and season with the rest of the salt, the herbes de Provence and the black pepper.
- 5
Cover with foil and bake for 35 minutes, then uncover and bake 25 minutes more, until the vegetables are tender to the tip of a knife and browned at the exposed edges.
- 6
Tilt the dish and spoon the collected juices back over the top. Serve warm or at room temperature.