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Provençal vegetable tian Recipe

French · Main course · 70 min total

A classic Provençal gratin of sliced vegetables baked until tender and caramelized, perfect as a side dish or light main course.

Ingredients

• 2 medium zucchini, sliced into 1/4-inch rounds
• 2 medium yellow squash, sliced into 1/4-inch rounds
• 2 large tomatoes, sliced into 1/4-inch rounds
• 1 large eggplant, sliced into 1/4-inch rounds
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried herbes de Provence
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or gratin dish.
2. In a small bowl, mix olive oil, garlic, herbes de Provence, salt, and pepper. Brush both sides of each vegetable slice with the oil mixture.
3. Arrange the sliced vegetables in the prepared dish, alternating and overlapping them in a single layer. Scatter onion slices over the top.
4. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with Parmesan if using, and bake uncovered for an additional 20 minutes, until vegetables are tender and edges are lightly browned.
5. Let rest for 5 minutes before serving. Serve warm or at room temperature.

Tips

• For extra flavor, add a layer of fresh basil leaves between the vegetables.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven or microwave.
• Substitute other summer vegetables like bell peppers or fennel if desired.

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