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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is another fantastic recipe form Martha Stewart. This was the first time I had made a Tian, and it was simply delicious!! The marrying of all the flavors, just beautiful - Ingredients:
6 tablespoons extra virgin olive oil |
1 leek, white 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 white wine, such as sauvignon blanc |
1 tablespoon fresh oregano, chopped |
parmesan cheese, grated for serving |
Directions:
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.
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