Vegetable Tian

This is a fantastic way to use up your summer veggies.

I noticed that some bloggers used potatoes, some just squash, zukes, and tomatoes. I used what I had; zucchini, summer squash, eggplant, and tomatoes.

This is such a light, fresh, beautiful dish. I served with baked haddock and couscous. Perfection.

Vegetable Tian
Source: Linden Tea
Yield: 4 servings

2 tbsp extra-virgin olive oil plus more to drizzle over the vegetables
1 medium onion, diced
3 garlic cloves, chopped
Whatever veggies you have (zukes, summer squash, potatoes, tomatoes, eggplant)
Herbes de Provence
2-3 thyme sprigs
Kosher salt and ground black pepper

Preheat the oven to 375F. Heat the olive oil in a small saucepan, add the onion, sauté for a few minutes, add the garlic and cook for a few more minutes, add half a teaspoon of herbes de Provence, and season with salt, layer the onion mixture on the bottom of the baking dish. Slice the veggies. Arrange the vegetables tightly over the onion mixture, sprinkle with thyme, herbes de Provence and kosher salt. Drizzle a little olive oil over the vegetables and bake until the vegetables are cooked and tender.