Tian of Vegetables with Garlic and Rosemary
One of the loveliest vegetable preparations ~ thinly cut vegetables roasted with silvers of garlic and rosemary, bathed with fruity extra virgin olive oil.
Preheat the oven to 400 degrees.
Brush a heavy 13″ oval baking dish with a little olive oil.
Slice the zucchini and the eggplant thinly using a mandoline, about 1/8″ thick.
Peel the shallots, and slice them and the peppers – I do this with a knife, a little thicker than 1/8″.
Peel the garlic, slice with a knife a little thicker than 1/8″.
Place the extra virgin olive oil in a glass measuring cup. Add the salt, pepper and rosemary.
Layer the vegetables in overlapping slices around the outside of the dish, then moving inwards.
I stack three of the same vegetable, then continue in the same pattern. Add enough vegetables to completely cover the pan in thick layers.
Pour the olive oil mixture slowly over the vegetables, moistening all.
Tuck the garlic cloves under the vegetables evenly.
Cover with heavy duty foil, and crimp the edges tightly.
Bake for 45 minutes. The veggies will be softened but not yet browned.
Uncover the foil, and return to the oven and roast for 20 minutes more, or until lightly brown around the edges and bubbly.
Can use a variation of herbs, such as herbs de Provence. Wide leeks can be used in place of the shallots.