RECIPE MAGIC!

Tian Provençal is named after the dish it's cooked in. A vibrant and colourful medley of summer vegetables, sliced thin, and bathed in a generous amount of fresh EVOO and slow cooked to a jammy finish and served in its "tian". One bite and the sun-drenched spirit of  Provençal is captured on your patio or on your picnic spread. You can enjoy immediately from the oven or at room temp.

INGREDIENTS:
4 medium yellow or green zucchini, sliced horizontally 1/4" thick
3 medium tomatoes, end trimmed, sliced horizontally 1/4" thick
1 medium eggplant, end trimmed, sliced horizontally 1/4" thick
1 large red onion, peeled, trimmed, sliced horizontally 1/4" thick
2 cloves garlic, minced
4 tbsp EVOO
1 tbsp Herbes de Provence EVOO
1 tbsp Basil EVOO
1 tbsp Thyme EVOO
1 tsp salt
1/2 tsp freshly ground black pepper

1/2 cup grated Parmesan cheese

DIRECTIONS:
Preheat oven to 375°F. In a circular baking dish, pretty enough for serving, pour 2 tbsp EVOO and minced garlic. Distribute across bottom and sides. Arrange the sliced vegetables in tightly overlapping circles. We try to place the eggplant between tomato slices and zucchini and onions together. Keeping the veggies tight is very important. Season with salt and pepper. Drizzle all remaining EVOOs over the veggies. Place the baking dish (tian) on a baking sheet lined with parchment to catch any drippings. Bake for 70 to 90 minutes until vegetables are very tender, almost jammy, and juices are bubbly. Remove from oven. Sprinkle grated Parmesan and return to oven and bake for another 15 to 20 minutes until cheese is melted and veggies are lightly browned. Serve immediately with crusty bread, or as a side. Tian Provencal can also be served cold the next day.