Provençal Vegetable Tian

Ingredients

• 1 medium Zucchini
• 1 medium Eggplant
• 3 medium Tomatoes
• 1 medium Red Onion
• 2 cloves Garlic
• 1/4 cup Olive Oil
• 1 tsp Herbes de Provence
• 1/4 cup Breadcrumbs
• 1/2 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Thinly slice the 1 medium zucchini, 1 medium eggplant, 3 medium tomatoes, and 1 medium red onion into rounds, about 0.3175 cm thick.
3. 3Finely mince the 2 cloves garlic.
4. 4In a small bowl, combine the 1/4 cup olive oil, the minced garlic, 1 tsp Herbes de Provence, 1/4 tsp pepper, and 1/2 tsp salt. Stir everything together well.
5. 5Lightly grease a baking dish. Arrange the sliced vegetables in the dish in an overlapping circular pattern, alternating between zucchini, eggplant, tomatoes, and red onion.
6. 6Pour the olive oil mixture evenly over the arranged vegetables. Sprinkle the 1/4 cup breadcrumbs over the top.
7. 7Bake for 50 minutes, or until the vegetables are tender when pierced with a fork and the breadcrumbs are lightly browned.

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