MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Provencal Vegetable Gratin (Tian)
Categories: Vegetables, Chilies, Squash, Herbs
Yield: 4 servings
6 tb Extra-virgin olive oil; plus
- more
2 lg White or yellow onions; thin
- sliced
Salt & fresh ground pepper
2 ts Chopped thyme
1/4 ts Crushed chile flakes
6 cl Garlic; minced
1 lb Medium zucchini; in 1/4"
- slices
1 1/2 lb Small, firm eggplant; in
- 1/4" slices
1 1/2 lb Ripe tomatoes; cored, in
- 1/4" slices
Basil leaves; garnish
Put oil in a large skillet over medium-high heat. Add
onions and season with salt and pepper. Cook until
softened, about 5 minutes. Add thyme, chile flakes, and
garlic. Cook 2 minutes more.
Set oven @ 400°F/205°C.
Spread the cooked onion mixture in the bottom of a large
earthenware baking dish, about 9" by 13". Arrange the
zucchini, eggplant, and tomatoes in alternating rows:
Start by making a row of overlapping zucchini slices,
standing them vertically on edge. Follow with a row of
eggplant, then a row of tomatoes in the same manner,
packing the rows tightly together. Continue until the
baking dish is filled. Sprinkle the surface of the
vegetables generously with salt and pepper, and drizzle
with olive oil.
Bake uncovered for 15 minutes. Reduce heat to 350° and
continue baking for 45 minutes to an hour, or until the
vegetables are quite tender. Cool dish to room
temperature to allow flavors to meld-the tian absolutely
tastes best at room temperature. To serve, garnish with
torn basil leaves.
Recipe by: David Tanis
RECIPE FROM:
https://www.saveur.com
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