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Provencal Vegetable Tian

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.

Source: http://www.marthastewart.com/921630/provencal-vegetable-tian (Entered by Kelly Graham)
Serves: 8
Vegan!

Ingredients
6 tablespoon extra-virgin olive oil, divided
2 cup thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
Coarse salt and freshly ground pepper
1 Small eggplant (12 ounces), trimmed and sliced 1/4 inch thick      View Available Products
1 Large zucchini (8 ounces), sliced 1/4 inch thick      View Available Products
3 Large beefsteak tomatoes, sliced 1/4 inch thick      View Available Products
1/4 cup Pitted Kalamata olives, pitted and roughly chopped
2 teaspoon Fresh thyme leaves, divided, plus more for garnish
1/3 cup Parmesan cheese

Step by Step Instructions
  1. Preheat oven to 450 degrees
  2. 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.
  3. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
  4. 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.

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