Grilled eggplant, zucchini and beefsteak tomatoes with a Herb de Provence rub.
Directions for: Grilled Vegetable Tian
Ingredients
Herb de Provence Grilling Rubcup diced onion
1 Tbsp chopped fresh oregano
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 tsp chopped fresh savoury
1 tsp fresh lavender
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
salt and pepper
Vegetables1 medium eggplant, sliced into -inch thick circles
3 green zucchini, sliced on the bias in -inch pieces
2 large beefsteak tomatoes, sliced
2 clove garlic, minced
1 Tbsp olive oil
1 cup loosely packed fresh basil leaves
cup pitted nicoise olives
salt & pepper
Directions
Herb de Provence Grilling Rub1. Pure onion, herbs, oil, lemon juice and a bit of salt and pepper in a food processor. Chill until ready to use.
Vegetables1. Preheat grill to medium high heat.
2. Grill eggplant and zucchini slices for just 3 minutes on either side, then remove to a large dish.
3. Toss vegetables with Herb de Provence Rub, as well as with minced garlic.
4. Preheat oven to 375 F (or turn grill to medium).
5. Brush an 8 or 9-inch cast iron skillet with olive oil and arrange eggplant, zucchini and tomato slices in a circular fashion, overlapping each other closely, inserting basil leaves and olives occasionally between the slices. Season lightly and place a circle of parchment paper directly over the tian.
6. Bake or grill roast the tian for about 40 minutes, until vegetables are tender, and most of the liquid from the tomatoes has been absorbed. Let tian sit for at least 15 minutes, before serving.
7. Tian can be served warm, at room temperature or chilled.
See more: Vegetables, Vegetarian, Vegan, Dinner, French, Side