Vegetable Tian
20m prep 1h 0m cook 1h 20m ready
4 servings Think of this Provençal dish as a more orderly version of ratatouille. We like to use a long Chinese eggplant rather than a stout Italian eggplant to get more slices. If you have a mandoline, this is a good time to use it.
Ingredients
- 1 large leek, trimmed, halved lengthwise, well cleaned, and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium eggplant (about 1 pound)
- 2 large zucchini (about 1 pound)
- 3 large slicing tomatoes (about 1¾ pounds)
- (1 basil leaf)
- ¼ cup olive oil
- ¼ teaspoon salt
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 large leek, trimmed, halved lengthwise, well cleaned, and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium eggplant (about 1 pound)
- 2 large zucchini (about 1 pound)
- 3 large slicing tomatoes (about 1¾ pounds)
- (1 basil leaf)
- ¼ cup olive oil
- ¼ teaspoon salt
Let's Cook
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Step 1.
Preheat the oven to 375°F. Toss together in the bottom of a 13 × 9-inch baking dish: 1 large leek, trimmed, halved lengthwise, well cleaned, and thinly sliced; 2 tablespoons olive oil; 1 tablespoon fresh thyme leaves; ½ teaspoon salt; ¼ teaspoon black pepper
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Step 2.
Cut into ¼-inch-thick slices: 1 medium eggplant (about 1 pound); 2 large zucchini (about 1 pound); 3 large slicing tomatoes (about 1¾ pounds)
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Step 3.
Layer the vegetable slices—like dominos, or shingles—in the baking dish, alternating eggplant, zucchini, and tomato, overlapping the slices tightly. If desired, after every third slice, tuck in: (1 basil leaf)
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Step 4.
Drizzle the tian with: ¼ cup olive oil
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Step 5.
Sprinkle with: ¼ teaspoon salt
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Step 6.
Cover with foil and bake for 30 minutes. Remove the foil and bake until all the vegetables are very tender, about 30 minutes more.
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