Vegetable Tian

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 6 tablespoons extra virgin olive oil
• 1 leek, 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)
• 1/4 cup dry wine, such as sauvignon blanc
• 1 tablespoon fresh oregano, chopped
• parmesan cheese, grated for serving

Recipe

• 1 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.
• 2 arrange vegetables on leeks in slightly overlapping circles, alternating zuccini, squash tomatoes, and egg plant.
• 3 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.