Provençal vegetable tian

Ingredients

• 5 tomatoes, rinsed and thinly sliced ​​(0.5 cm)
• 2 zucchini, rinsed and thinly sliced ​​(0.5 cm)
• 2 eggplants, rinsed and thinly sliced ​​(0.5 cm)
• 1 onion, peeled and thinly sliced ​​(0.5 cm)
• 1 clove of garlic, peeled and cut in half

• thyme and rosemary

• 2 bay leaves, torn

• olive oil

• salt, pepper from the mill

To serve

• fresh basilic

Preparation

1. Preheat the oven to 180°C.

2. Rub the inside of the dish(es) (preferably a tian dish!) with the garlic clove, then mince it.

3. Arrange the vegetable slices as vertically as possible, alternating the colours and adding a little garlic here and there. Also place thyme, rosemary and bay leaves between the vegetable slices and press them tightly.

4. Drizzle with olive oil, salt and pepper.

5. Bake for 40 minutes (less if you make several tians in smaller containers).

6. Remove the tian from the oven when the edges of the vegetables are golden brown. Serve hot or warm with a little fresh basil.