In Provence, vegetables baked with olive oil are named for the earthenware dish, or tian, in which they are traditionally cooked. You can make the bottom layer overlapping rows of vegetables, or use only potatoes. Intermix the vegetables in the remaining layers—as many as three or four.
- 4 cloves garlic, minced
- 1/2 cup chopped fresh basil
- 1/4 cup minced fresh chervil or parsley
- 1 Tbs. minced fresh marjoram or 1 tsp. dried
- 1 red onion, thinly sliced
- 2 baking potatoes, peeled and cut into 1/4-inch-thick slices
- 1 large zucchini, cut diagonally into 1/4-inch-thick slices
- 2 large portobello mushroom caps, cut into 1/4-inch-thick slices
- 2 large ripe tomatoes, thinly sliced
- 1/4 cup olive oil
- Salt and freshly ground black pepper to taste
- Preheat oven to 375F. Oil 9x13-inch baking dish lightly, and set aside.
- Combine garlic, basil, chervil and marjoram in bowl. Layer vegetables in baking dish in slightly overlapping rows. Drizzle each layer with olive oil, sprinkle with garlic-herb mixture, salt and pepper. Repeat until vegetables are used. Tamp down, and drizzle with any remaining olive oil. Cover dish tightly with foil.
- Bake about 50 minutes, or until tender. Uncover, and bake 10 to 15 minutes longer.Remove from oven; let stand about 30 minutes before serving.
- Pour off juices from pan into saucepan, and bring to a boil over high heat. Reduce heat to medium, and cook until juices are reduced to a syrup, about 20 minutes. Spoon over vegetables. Cut into squares, and serve at room temperature.
- Serving Size: Serves 4
- Calories: 350
- Carbohydrate Content: 51 g
- Fat Content: 14 g
- Fiber Content: 7 g
- Protein Content: 7 g
- Saturated Fat Content: 2 g
- Sodium Content: 30 mg
- Sugar Content: 8 g