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Provencal Vegetable Tian

58

Make the summer season last a little longer with a languorous Provencal meal and an uncomplicated menu full of bright flavors.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Johnny Miller

Source: Martha Stewart Living, September 2012

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

  1. 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.

  2. 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.

Reviews Add a comment

  • Bordelaise
    29 NOV, 2015
    I have made wphis three times in three weeks. It is so good . I do not adhere strictly to the recipe, do not use the potatoes, but it still makes a remarkable dish to be eaten hot or cold. Very satisfying.
    Reply
  • skatingsue
    29 AUG, 2013
    Question - do you really bake it at 450 the whole time? Sounds very hot.
    Reply
  • MS10997557
    27 JUN, 2013
    What a wonderful and easy vegetable to make! It's simple and delicious. Vegetables in their pure state. I followed the recipe with the exception of exchanging eggplant for yellow squash. Delicious.
    Reply
  • RPVGOURMAND
    11 NOV, 2012
    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!
    Reply
  • jessjo82
    31 AUG, 2012
    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.
    Reply
  • abenglis
    16 AUG, 2012
    i improvised a little bit with grape seed oil and topped it with Parmesan cheese. it was delicious. the thyme makes the recipe!
    Reply
  • nannycook
    16 AUG, 2012
    Made this recipes without any changes...perfect blend of flavors. Late summer on your plate!
    Reply
  • leezo
    14 AUG, 2012
    Yumm! I added crumbled goat cheese, and left out the olives. My family insists that I make it again tonight.
    Reply