Members submit fav recipes to me, and occasionally I find one for people that helps first timers feel confident cooking a stewing hen or a slow cook roast, etc.
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Provencal Vegetable Tian
Source: http://www.marthastewart.com/921630/provencal-vegetable-tian (Entered by Kelly Graham)
This is the perfect dish for savouring the flavours of summer. So simple and delicious. It is also a one-dish meal so clean up is easy, which is always a plus.
Step by Step Instructions
- Preheat oven to 450 degrees
- Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme.
- Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
- Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.
Comments added by fellow market members.