Provencal Vegetable Tian
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Martha Stewart Living, September 2012
- Prep Time 20 minutes
- Total Time 1 hour 25 minutes
- Yield Serves 6 to 8
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Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- 2 cups 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
- 1 large zucchini (8 ounces), sliced 1/4 inch thick
- 3 large beefsteak tomatoes, sliced 1/4 inch thick
- 1/4 cup pitted Kalamata olives, pitted and roughly chopped
- 2 teaspoons fresh thyme leaves, divided, plus more for garnish
Directions
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Preheat oven to 450 degrees. 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. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.
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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.
This rocks for everyone, especially those on epicurian low carb diets. embellished it more with every time-consuming endeavor.
1. Add shaved (mandolined) Jarlsburg or Gruyere cheese in between layers.
2. Use Braggs Aminos and Truffle salt.
3. Combine Olive oil, Truffle oil, Emeril's Essence, to paint layers.
4. Add Bruschetta sparingly, for more moisture and carmelization.
5. Load the top with thyme.
BEST SERVED OOZING FROM THE TOP OF PAN!
This one's a keeper!
How can something so simiple, be so absolutely amazing? I was skeptical that there wasn't a 'sauce' for the veggies, but between a generous amount of evoo and the moisture from the veggies, this baked into something incredible - tender and flavorful. I used japanese eggplant, zucchini and smaller heirloom tomatoes from our garden, bought a potato and a leek. Great use of summer veggies. I added a few thick sliced garlic cloves which roasted spectacularly, also, subbed capers for kalamatas.
i improvised a little bit with grape seed oil and topped it with Parmesan cheese. it was delicious. the thyme makes the recipe!
Made this recipes without any changes...perfect blend of flavors. Late summer on your plate!
Yumm!
I added crumbled goat cheese, and left out the olives. My family insists that I make it again tonight.