Vegetable Tian with Provencal

Ingredients

For 4 servings

• •4 4 Tomato(s)
• •2 2 Green courgette
• •2 2 Yellow Curve(s)
• •2 2 Eggplant(s)
• •1 1 Yellow pepper(s)
• •1 1 Onion(s)
• •4 4 garlic pod(s)
• •0.5 0.5 bouquet(s) Criseled parsley
• •2 2 Laurier leaves
• •1 1 branch(s) Fresh Thyme
• •1 1 branch(s) Rosemary
• •8 8 Basil leaves
• •4 c. à soupe 4 tablespoons Olive oil
• •1 c. à soupe 1 tbsp. Big salt
• •1 1 pinch(s) Fine salt
• •1 1 pinch(s) Mill pepper

Method

1. 1.Vegetable preparation and eggplant degorgement
2. 2.Preheat your oven th.6 (180°C). Wash the eggplants. Cut them into slices and place them in a salad bowl with the big salt for about 20 min. Meanwhile, wash the rest of the vegetables, peel them and cut them into thin slices (except the yellow pepper that you will detail in strips). After 20 minutes, remove the salt from the eggplants, rinse them with cold water and wipe them. Brush them with olive oil.
3. 3.Arrangement of vegetables in the dish
4. 4.Rub an oven dish with one of the garlic pods and cut the other 3 in 4. Spread them in the bottom of the dish with a fillet of olive oil. Place the vegetable washers in rows, setting them slightly and tightening them well. Add all the vegetables alternately: tomato, eggplant, yellow zucchini and green zucchini, onion and yellow pepper.
5. 5.Seasoning and baking
6. 6.Pour a fillet of olive oil and sprinkle with parsley, thyme, rosemary. Add the bay. Salt and pepper. Bake the vegetable tian at the Provençal for about 1 hour. Vegetables must be well melted.
7. 7.Decoration and service
8. 8.At the exit of the oven, decorate your Provençal tian with basil leaves and serve it very hot, with grills for example.