Provençal Tian Recipe

Ingredients

• 4 tablespoons extra virgin olive oil (60 ml)
• 2 medium onions thinly sliced (about 300 g)
• 4 garlic cloves (thinly sliced)
• 4 sprigs fresh rosemary (tender leaves only)
• 4 ripe tomatoes thinly sliced (about 500 g)
• 1 medium zucchini thinly sliced (about 200 g)
• 1 medium yellow squash (thinly sliced (about 200 g))
• Coarse sea salt (to taste)
• Freshly ground black pepper (to taste)

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and rosemary leaves and sauté until tender and wilted, about 5–8 minutes.

2. 2

   Preheat the oven to 375°F (190°C).

3. 3

   In a shallow oven-safe baking dish, arrange the tomato, zucchini, and yellow squash slices in rows, alternating one slice of each color to create layers with color contrast.

4. 4

   Spoon the sautéed onion, garlic, and rosemary mixture evenly over the top.

5. 5

   Cover with aluminum foil and bake for 45 minutes.

6. 6

   Uncover and bake for 15 more minutes, until the surface is golden and the juices have reduced.

7. 7

   Serve hot, warm, or at room temperature.