Provencal Vegetable Tian

Name: Provencal Vegetable Tian
Prep time: 20 min
Total time: 85 min
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 ¼ inch thick; Coarse salt and freshly ground pepper; 1 small eggplant (12 ounces), trimmed and sliced ¼ inch thick; 1 large zucchini (8 ounces), sliced ¼ inch thick; 3 large beefsteak tomatoes, sliced ¼ inch thick; 0.25 cup pitted Kalamata olives, pitted and roughly chopped; 2 teaspoons fresh thyme leaves, divided, plus more for garnish

4.0

(59)

9 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

20 mins

Total Time:

1 hrs 25 mins

Servings:

8

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

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 ¼ inch thick
Coarse salt and freshly ground pepper
1 small eggplant (12 ounces), trimmed and sliced ¼ inch thick
1 large zucchini (8 ounces), sliced ¼ inch thick
3 large beefsteak tomatoes, sliced ¼ inch thick
¼ cup pitted Kalamata olives, pitted and roughly chopped
2 teaspoons fresh thyme leaves, divided, plus more for garnish

Directions

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.
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.