Vegetable Tian

Dinner was an experience a few nights ago. I decided to roast my first chicken which was more stress than it was worth. I didn?t plan the meal correctly (I didn?t check the time per pound thing) and all of my sides finished waaaaaay earlier than the chicken. Needless to say I had a breakdown, called my mom terribly upset and then ate dinner. I wasn?t too thrilled to eat the chicken after I stressed so much about it but Husband loved it so that made me feel somewhat better. The vegetables were phenomenal though! It was nice to change things up from the usual single vegetable side dish. I found this recipe in my Martha Stewart Cooking School Cookbook and I was intrigued to try it right away. So I did!

Vegetable Tian
Martha Stewart Cooking School
6 tbsp Olive Oil, plus extra for drizzling
1 small Eggplant, thinly sliced
1 Zucchini, thinly sliced
3 Tomatoes, thinly sliced
2 Yellow Onions, thinly sliced
1 head of Garlic, cloves separated and peeled
Fresh Herbs
Salt and Pepper

Preheat the oven to 400 degrees.
Drizzle the olive oil in the bottom of a stoneware cooking dish.
Layer vegetables in the dish, overlapping and layering them.
Scatter garlic cloves and fresh herbs on top.
Sprinkle salt and pepper over vegetables.
Drizzle olive oil over all of the vegetables.
Place in the oven for about 20 minutes, remove from the oven, drizzle with olive oil (can use oil from the dish or fresh oil if you don?t have a way to get the oil, such as a baster).
Put back in the oven and cook for 20 more minutes or until vegetables have wilted down and started to brown (see picture for how vegetables should look).