Provençal Vegetable Tian

Ingredients

• 1 medium Eggplant
• 2 medium Zucchini
• 2 medium Yellow squash
• 4 medium Tomatoes
• 1 large Red bell pepper
• 1 medium Onion
• 4 cloves Garlic
• 1/4 cup Olive oil
• 2 teaspoons Fresh thyme
• 1 teaspoon Fresh rosemary
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

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

Instructions

1. 1Preheat your oven to 190°C. Using a sharp knife, thinly slice the 1 medium eggplant, 2 medium zucchini, 2 medium yellow squash, 4 medium tomatoes, 1 large red bell pepper, and 1 medium onion into approximately 0.3175 cm thick rounds. Mince the 4 cloves of garlic.
2. 2In a medium bowl, combine the 1/4 cup of olive oil, the minced 4 cloves of garlic, 2 teaspoons of fresh thyme, 1 teaspoon of fresh rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir these ingredients together thoroughly until well combined.
3. 3Take a 22.86 × 33.02 cm baking dish. Arrange the thinly sliced eggplant, zucchini, yellow squash, tomatoes, red bell pepper, and onion slices in tight, overlapping concentric circles or rows within the dish, alternating the different colors and types of vegetables to create an even pattern.
4. 4Drizzle the entire 1/4 cup of olive oil and herb mixture evenly over the arranged vegetables in the baking dish. Cover the baking dish tightly with aluminum foil. Place the covered dish into the preheated oven and bake for 30 minutes.
5. 5Carefully remove the aluminum foil from the baking dish. Return the uncovered dish to the oven and continue baking for an additional 15 to 20 minutes at 190°C. The vegetables are done when they are very tender when pierced with a fork and their edges are slightly browned.
6. 6Remove the Provençal Vegetable Tian from the oven and let it cool slightly in the baking dish for 5 to 10 minutes before serving. This brief cooling period allows the flavors to fully meld and the dish to set, making it easier to serve.

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