Tian Provençal
INGREDIENTS
2 medium zucchinis, thinly sliced
2 medium eggplants, thinly sliced
3 large ripe tomatoes, thinly sliced
1 medium red onion, roughly chopped
2 garlic cloves, minced
1 red bell pepper
2 tablespoons extra virgin olive oil
1 (14-ounce) can diced tomatoes
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, finely chopped
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 handful fresh basil, roughly torn
RECIPE
Preheat your grill to high. Place the red bell pepper directly on the grill grates. Char it, turning occasionally, until the skin is blackened and blistered (8-10 minutes).
Remove from the grill, place in a bowl, and cover with a lid or plastic wrap for 10 minutes to steam. Peel off the charred skin, remove the seeds, and roughly chop the flesh.
Preheat your oven to 375°F (190°C). Thinly slice the zucchini, eggplant, and tomatoes into uniform rounds, about ¼ inch thick. Set aside.
Heat the olive oil in a large oven-safe pan or skillet over medium heat. Add the minced garlic and roughly chopped red onion. Sauté for 2-3 minutes, stirring occasionally, until the onion is soft and fragrant.
Stir in the canned diced tomatoes, grilled bell pepper, fresh thyme, rosemary, salt, and pepper. Let the mixture simmer for 5 minutes, then spread it evenly across the bottom of the pan.
Arrange the zucchini, eggplant, and tomato slices following the form of your baking dish (mine is round) on top of the tomato-onion base, alternating them to create a colorful pattern. Slightly overlap the slices for a visually appealing presentation.
Drizzle the layered vegetables with a little extra olive oil.
Sprinkle lightly with salt and pepper.
Cover the pan loosely with foil and bake for 30 minutes.
Remove the foil and bake for an additional 20-30 minutes, or until the vegetables are tender and slightly caramelized.
Remove from oven and let it cool. Sprinkle basil and serve!
