MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Provencal Vegetable Gratin (Tian)
 Categories: Vegetables, Chilies, Squash, Herbs
      Yield: 4 servings
 
      6 tb Extra-virgin olive oil; plus
           - more
      2 lg White or yellow onions; thin
           - sliced
           Salt & fresh ground pepper
      2 ts Chopped thyme
    1/4 ts Crushed chile flakes
      6 cl Garlic; minced
      1 lb Medium zucchini; in 1/4"
           - slices
  1 1/2 lb Small, firm eggplant; in
           - 1/4" slices
  1 1/2 lb Ripe tomatoes; cored, in
           - 1/4" slices
           Basil leaves; garnish
 
  Put oil in a large skillet over medium-high heat. Add
  onions and season with salt and pepper. Cook until
  softened, about 5 minutes. Add thyme, chile flakes, and
  garlic. Cook 2 minutes more.
  
  Set oven @ 400°F/205°C.
  
  Spread the cooked onion mixture in the bottom of a large
  earthenware baking dish, about 9" by 13". Arrange the
  zucchini, eggplant, and tomatoes in alternating rows:
  Start by making a row of overlapping zucchini slices,
  standing them vertically on edge. Follow with a row of
  eggplant, then a row of tomatoes in the same manner,
  packing the rows tightly together. Continue until the
  baking dish is filled. Sprinkle the surface of the
  vegetables generously with salt and pepper, and drizzle
  with olive oil.
  
  Bake uncovered for 15 minutes. Reduce heat to 350° and
  continue baking for 45 minutes to an hour, or until the
  vegetables are quite tender. Cool dish to room
  temperature to allow flavors to meld-the tian absolutely
  tastes best at room temperature. To serve, garnish with
  torn basil leaves.
  
  Recipe by: David Tanis
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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