European
France - Vegetarian
Tian de Légumes Provençal
Chef's Menu Description
Iconic Provençal summer gratin: alternating tightly shingled slices of zucchini, yellow squash, ripe plum tomatoes, and eggplant baked over sweet caramelized onions with olive oil, garlic, and thyme.
Ingredients
- • 2 green courgettes and 1 yellow courgette, sliced into 3mm rounds
- • 4 ripe plum tomatoes, sliced into 3mm rounds
- • 1 slender eggplant (aubergine), sliced into 3mm rounds
- • 1 large yellow onion, thinly sliced and caramelized in olive oil
- • 2 garlic cloves, crushed
- • 4 tbsp extra virgin olive oil, 1 tbsp fresh thyme leaves, fleur de sel, and black pepper
Preparation Steps
1
Phase 1
Sauté sliced onion and garlic in 2 tbsp olive oil until soft and golden. Spread across bottom of an oval gratin dish.
2
Phase 2
Arrange sliced zucchini, yellow squash, tomatoes, and eggplant in tight, upright alternating rows packed closely across the dish.
3
Phase 3
Drizzle generously with olive oil, scatter fresh thyme leaves, and season with fleur de sel and black pepper.
4
Phase 4
Cover with foil and bake at 180°C for 40 minutes, then uncover and bake for 25 minutes more until vegetables are caramelized at the edges and meltingly tender.