Vegetable Tian

  • Olive Oil, 6 tbsp.
  • Leek, 1.5 cups, quartered length wise and cut into 1/4 inch segments
  • Garlic, 1 clove, minced
  • Pepper
  • Salt
  1. Preheat oven to 375 degrees. Heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season with salt and pepper, and cook until soft, about 4 minutes. Spread in a 9-inch gratin or round baking dish.
  • Zucchini, sliced
  • Yellow Squash, sliced
  • Plum Tomatoes, 2 sliced
  • Eggplant, sliced
  1. Arrange vegetables on leek in slightly overlapping circles, alternating zucchini, squash, tomatoes, and eggplant.
  • Dry White Wine, 1/4 cup
  • Oregano, 1/4 tbsp.
  • Parmesan, grated
  1. Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.
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