Vegetable Tian

Name: Vegetable Tian
Ingredients: 6 tablespoons extra virgin olive oil; 1 leek, white and pale green parts only, quartered lengthwise, rinsed well and cut into 1/4 inch slices (1 1/2 cups); 1 garlic clove, minced; coarse salt & freshly ground black pepper, to taste; 1 zucchini, unpeeled, very thinly sliced (1 cup); 1 yellow squash, unpeeled, very thinly sliced (1 cup); 2 plum tomatoes, very thinly sliced (3 cups); 1 small italian eggplant, unpeeled, very thinly sliced (1 cup); 1/4 cup dry white wine, such as Sauvignon Blanc; 1 tablespoon fresh oregano, chopped; parmesan cheese, grated for serving

11 ingredients

3 steps

Ingredients

6 tablespoons extra virgin olive oil
1 leek, white and pale green parts only, quartered lengthwise, rinsed well and cut into 1/4 inch slices (1 1/2 cups)
1 garlic clove, minced
coarse salt & freshly ground black pepper, to taste
1 zucchini, unpeeled, very thinly sliced (1 cup)
1 yellow squash, unpeeled, very thinly sliced (1 cup)
2 plum tomatoes, very thinly sliced (3 cups)
1 small italian eggplant, unpeeled, very thinly sliced (1 cup)
1/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon fresh oregano, chopped
parmesan cheese, grated for serving

Directions

1

Preheat oven to 375°F heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season wiht salt and pepper, and cook until soft, about 4 minutes. Spread in an 9-inch gratin (round) baking dish.
2

Arrange vegetables on leeks in slightly overlapping circles, alternating zuccini, squash tomatoes, and egg plant.
3

Top with wine, 1 tablespoons oil, oregano, salt and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.