French vegetable tian

Step 1/ 3

• ½ eggplant
• ½ zucchini
• 2½ tomatoes
• 1 red onions
• 1½ sprigs thyme
• 1½ sprigs rosemary
• 1½ sprigs basil
• 2 cloves garlic
• salt

• cutting board
• knife
• bowl (large)
• paper towels

Thinly slice eggplant, zucchini, tomatoes, and red onions. Chop thyme, rosemary, basil, and garlic. Put the eggplant in a bowl and sprinkle with salt. Let rest for approx. 30 mins., then pat dry with paper towels.

Step 2/ 3

• olive oil (for greasing)
• salt
• pepper

• oven
• baking dish (8 in.)
• aluminum foil (optional)

Preheat the oven to 160°C/325°F. Grease the baking dish with olive oil. Layer the vegetable slices in a circle in the dish. In between, add the herb mixture. Season with salt and pepper. Bake for approx. 1 hr. at 160°C/325°F. If the vegetables become too dark, cover with aluminum foil.

Step 3/ 3

• 30 g shredded Gruyère cheese

Add the shredded Gruyère cheese to the tian and bake another 30 min. Enjoy!

Enjoy your meal!