Tian

PROVENÇAL VEGETABLE TIAN

Here's a delicious vegetarian dish with savory Mediterranean flavors. It's easy to prepare and takes very little time. Best of all, it's healthy - and can be a meal all its own. Thank you Martha Stewart.com!

Prep Time:  20 minutes

Total Time: 1 hour, 25 minutes

Serves 6

Ingredients:

6 tablespoons extra-virgin olive oil, divided

2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)

1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick

    Coarse salt and freshly ground pepper

1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick

1 large zucchini (8 ounces), sliced 1/4 inch thick

3 large beefsteak tomatoes, sliced 1/4 inch thick

1/4 cup pitted Kalamata olives, pitted and roughly chopped

2 teaspoons fresh thyme leaves, divided, plus more for garnish

Directions:

Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer half the leeks in dish, then cover with half the potato; season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the olives and half the thyme. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, and cover loosely with foil.

Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.