Ingredients
Provencal Vegetable Tian
Ingredients:
Olive oil
2 c thinly sliced leeks, white and pale-green parts only, rinsed (1 large leek)
2 -3 large Yukon Gold potatoes
1 small eggplant, trimmed (peeled if desired)
1 large zucchini
1 small butternut squash
3 large tomatoes or 6 plum tomatoes
2 t. fresh thyme leaves
grated Gruyere cheese
Directions:
Slice the potatoes, eggplant, zucchini, butternut squash and tomatoes into ⅛ to ¼ inch slices.
Preheat oven to 450 degrees. Grease a shallow baking dish (9 x 9 inch or 8 x 10 inch) with a little oil.
Saute leeks with oil until tender then spread in the bottom of the baking dish.
Place the vegetable slices in vertical rows (see photo). Try to completely pack the dish because the vegetables will shrink some while roasting.
Note: I like to use the repeating sequence of potato, eggplant, butternut, tomato and zucchini - beginning and ending with the potato.
Sprinkle with salt, pepper and thyme leaves then drizzle with olive oil.
Cover loosely with foil and bake for about 25 minutes. Remove the foil, scatter on the cheese and bake until the potato and butternut are tender and the vegetables around the edges are well caramelized, about 45 minutes more.
Let cool 10 minutes before slicing.
Can be made ahead and reheated in a 350 degree oven.
Note: Feel free to use a variety of other vegetable combinations or substitutions! Mushroom slices, red onion, yellow squash are also great additions.
Sent from Paprika Recipe Manager. http://www.paprikaapp.com
Preparation
Provencal Vegetable Tian
Ingredients:
Olive oil 2 c thinly sliced leeks, white and pale-green parts only, rinsed (1 large leek) 2 -3 large Yukon Gold potatoes 1 small eggplant, trimmed (peeled if desired) 1 large zucchini 1 small butternut squash 3 large tomatoes or 6 plum tomatoes 2 t. fresh thyme leaves grated Gruyere cheese
Directions:
Slice the potatoes, eggplant, zucchini, butternut squash and tomatoes into ⅛ to ¼ inch slices.
Preheat oven to 450 degrees. Grease a shallow baking dish (9 x 9 inch or 8 x 10 inch) with a little oil.
Saute leeks with oil until tender then spread in the bottom of the baking dish.
Place the vegetable slices in vertical rows (see photo). Try to completely pack the dish because the vegetables will shrink some while roasting. Note: I like to use the repeating sequence of potato, eggplant, butternut, tomato and zucchini - beginning and ending with the potato.
Sprinkle with salt, pepper and thyme leaves then drizzle with olive oil.
Cover loosely with foil and bake for about 25 minutes. Remove the foil, scatter on the cheese and bake until the potato and butternut are tender and the vegetables around the edges are well caramelized, about 45 minutes more.
Let cool 10 minutes before slicing.
Can be made ahead and reheated in a 350 degree oven.
Note: Feel free to use a variety of other vegetable combinations or substitutions! Mushroom slices, red onion, yellow squash are also great additions.
Sent from Paprika Recipe Manager. http://www.paprikaapp.com
