Side dish
Provençal Vegetable Tian
Rounds of zucchini, tomato, and eggplant arranged in a spiral, roasted with olive oil and thyme.
- Prep
- 20 min
- Cook
- 50 min
- Difficulty
- Easy
- Serves
- 4 servings
Ingredients
- 2 zucchini
- 4 tomatoes
- 1 eggplant
- 2 onions
- 2 cloves of garlic
- 2 tsp dried herbs
- 4 tbsp olive oil
- Salt and pepper
Instructions
Preheat the oven to 350°F (180°C).
Soften the sliced onions and garlic for 5 minutes in 1 tbsp of oil, and spread them over the bottom of a baking dish.
Cut the vegetables into rounds of equal thickness.
Arrange them standing up, alternating and packed tightly, in the dish. Season with salt and pepper, sprinkle with herbs, and drizzle with the remaining oil.
Cover with parchment paper and bake for 30 minutes, then remove the paper and continue for 20 minutes to brown.