Provencal Vegetable Tian
- 6 tablespoons extra-virgin olive oil, divided
- 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
- 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
- Coarse salt and freshly ground pepper
- 1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
- 1 large zucchini (8 ounces), sliced 1/4 inch thick
- 3 large beefsteak tomatoes, sliced 1/4 inch thick
- 1/4 cup pitted Kalamata olives, pitted and roughly chopped
- 2 teaspoons fresh thyme leaves, divided, plus more for garnish
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Beefsteak tomatoes, large (3)
- Eggplant (12 ounces), small (1)
- Leeks (2 cups)
- Thyme, fresh leaves (2 teaspoons)
- Yukon gold potato (8 ounces) (1)
- Zucchini (8 ounces), large (1)
- Condiments
- Kalamata olives, pitted pitted and roughly chopped (1/4 cup)
- Cooking & Baking
- Olive oil, extra-virgin (6 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Published August 14, 2012 (6 months ago).
23 people saved this recipe.
