Tian D'ete (provencale Style Summer Vegetable Roast)

Lovely light but tasty summer recipe from a little book called "Recettes d'un Mas provencal" that I bought in Baux de Provence last summer.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 3  medium zucchini, thinly sliced
• 4  fresh tomatoes, seeds removed,thinly sliced
• 3  potatoes, peeled,thinly sliced
• 1  onion, finely chopped
• 1  clove garlic, minced
• 3  tablespoons  chopped parsley
• 1  tablespoon  chopped fresh thyme
• 1⁄3 cup  breadcrumbs
• 2  tablespoons olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Preheat oven 180°C.
2. In a small bowl combine breadcrumbs, parsley, thyme, minced garlic, salt and pepper.
3. Pour 2 tbsp oil in a shallow ovenproof dish and evenly cover the bottom of the dish with the chopped onion.
4. Layer zucchini, potato and tomato slices, sprinkling the breadcrumbs mixture in between layers, finishing with the breadcrumbs mixture.
5. Cover with foil and put in the oven for 1 1/2- 2 hours, remove foil during the last 10 minutes.