Provençal vegetable tian

Ingredients

• zucchini 3 pieces
• eggplant 2 pieces
• tomato 8 pieces
• garlic clove 3 cloves
• extra virgin olive oil 60 milliliters
• Herbes de Provence 2 tablespoons
• salt 1 to taste
• black pepper 1 to taste
• dried thyme 1 sprig

Tools

• knife
• oven
• bowl
• aluminum-foil

Instructions

1. Cut the zucchini, eggplant, and tomatoes into thin slices of equal size. Cut the eggplant slices in half to make assembly easier.
2. Preheat the oven to 200°C (400°F) (fan 180°C (350°F)).
3. Mix the olive oil, chopped garlic, and half of the herbs. Pour some of this mixture into the bottom of the baking dish.
4. Arrange the vegetable slices by alternating eggplant, zucchini, and tomato, in rows for a rectangular dish or in a circle for a round dish.
5. Drizzle with the remaining seasoned oil. Season with salt and pepper and sprinkle with the remaining herbs.
6. Cover with baking paper or foil and bake for 20 minutes. Remove the cover and continue baking for 20 to 25 minutes.
7. Garnish with thyme before serving.

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