Vegetable Tian

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • 1
    leek, white and pale green parts only, quartered lengthwise, rinsed well and cut into 1/4 inch slices (1 1/2 cups)
  • 1
    garlic clove, minced
  • coarse salt & freshly ground black pepper, to taste
  • 1
    zucchini, unpeeled, very thinly sliced (1 cup)
  • 1
    yellow squash, unpeeled, very thinly sliced (1 cup)
  • 2
    plum tomatoes, very thinly sliced (3 cups)
  • 1
    small italian eggplant, unpeeled, very thinly sliced (1 cup)
  • 14
    cup dry white wine, such as Sauvignon Blanc
  • 1
    tablespoon fresh oregano, chopped
  • parmesan cheese, grated for serving
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DIRECTIONS

  • Preheat oven to 375°F heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season wiht salt and pepper, and cook until soft, about 4 minutes. Spread in an 9-inch gratin (round) baking dish.
  • Arrange vegetables on leeks in slightly overlapping circles, alternating zuccini, squash tomatoes, and egg plant.
  • Top with wine, 1 tablespoons oil, oregano, salt and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.
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