Summer Vegetable Tian (Tian Provençal)

olive oil
garlic
zucchini/summer squash
eggplant
tomato
red onion
basil
sea salt
freshly ground black pepper

Preheat the oven to 400° F (200° C). Drizzle some olive oil in the bottom of a baking dish. Add 1 finely grated garlic clove and mix it into the oil.
Slice all the vegetables 1/4-1/2 inch thick. Tightly stack the vegetables on their sides in the baking dish, alternating between zucchini, eggplant, tomato, and red onion. You can do this in a circular pattern or in rows, depending on your baking dish.
Slice a few more cloves of garlic and tuck it in between the vegetables, along with some basil leaves. Season generously with salt and black pepper, and drizzle with more olive oil.
Put the baking dish on a baking sheet and bake for about 1 hour and 15 minutes, or until the vegetables are very soft and cooked through. Serve hot right of the oven, at room temperature, or even cold out of the fridge, garnished with more fresh basil. This bake goes well with rice/other grains, bread, or beans. Enjoy!

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GOLUBKA KITCHEN:
Hi, I'm Masha! I share videos about seasonal, plant-based cooking and other fun kitchen activities. I'm continually fascinated and inspired by fresh produce and love cooking my way through the seasons.