Fresh Herb and Summer Vegetable Tian
This fresh herb and summer vegetable tian is a hearty side dish that really allows its simple ingredients to shine.
Yield: 4-6 servings
  • 5-9 tbsp extra virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 10 sprigs fresh herbs (I used a mix of rosemary and thyme)
  • kosher salt and freshly ground black pepper
  • 1½ lb tomatoes
  • ½ lb zucchini, scrubbed and trimmed
  • ¼ lb eggplant, washed and trimmed
  • ¼ lb red onion
  1. Heat oven to 400F. Grease a 9-inch pie plate with 2 tbsp olive oil. Scatter half the garlic and half the herbs over the bottom of the pan. Season with salt and black pepper.
  2. Slice the vegetables about ¼-inch thick. Arrange them in the prepared baking dish, overlapping the circles as tightly as possible. The eggplants do especially well if they are placed in-between the tomato slices. Season with salt and black pepper. Tuck in the remaining garlic slices. Top with the remaining herbs and drizzle over the remaining olive oil.
  3. Bake for 70-90 minutes, or until the vegetables are melt-in-your-mouth tender and the juices are bubbling. Serve warm or at room temperature with bread to sop up the juices.
Recipe from Everyday Dorie
Recipe by Joanne Eats Well With Others at