Vegetable Tian

Name: Vegetable Tian
Total time: 60 min
Ingredients: 6 tablespoons Extra Virgin Olive Oil; 4 Garlic Cloves (finely minced with a knife); 2 tablespoons Tomato Paste; 1 Eggplant (aubergine; cut in half lengthways then sliced 8mm half moons (~380g / 13.5oz)); 3 Zucchini (courgette; sliced into 6mm rounds (~180g / 6oz each)); 3 Red Onion (sliced into 3mm rounds (~140g / 5oz each); use a mandolin if you have one); 5 Tomato (sliced into 5mm rounds (~140g / 5oz each)); 2 teaspoons Cooking Salt (or kosher salt; or half for table salt, +50% for flakes); 1/2 teaspoon Black Pepper; 1 1/2 teaspoons Herbes De Provence

tastybites.app

A classic Provençal baked vegetable dish featuring thinly sliced eggplant, zucchini, tomatoes, and red onion arranged in rows, seasoned with garlic, herbs

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Cooking tools:

Mandoline
Colander
Baking dish
Oven
Chef's knife
Cutting board
Mixing bowl
Measuring spoon

Ingredients

6 tablespoons Extra Virgin Olive Oil
4 Garlic Cloves (finely minced with a knife)
2 tablespoons Tomato Paste
1 Eggplant (aubergine; cut in half lengthways then sliced 8mm half moons (~380g / 13.5oz))
3 Zucchini (courgette; sliced into 6mm rounds (~180g / 6oz each))
3 Red Onion (sliced into 3mm rounds (~140g / 5oz each); use a mandolin if you have one)
5 Tomato (sliced into 5mm rounds (~140g / 5oz each))
2 teaspoons Cooking Salt (or kosher salt; or half for table salt, +50% for flakes)
1/2 teaspoon Black Pepper
1 1/2 teaspoons Herbes De Provence