Tian Provençal (Summer Vegetable Gratin)

Serves	4
Prep time	15 minutes
Cook time	1 hour
Total time	1 hour, 15 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Lunch, Main Dish, Side Dish, Snack
Misc	Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Casual Party
Region	French
By author	Karen S Burns-Booth

Tian provençal (Summer Vegetable Gratin) An authentic recipe from the Provençe in the South of France for a baked summer vegetable dish in an earthenware dish. Use any summer vegetables you have to hand, aubergines and peppers are also good in this recipe.

Ingredients

2 medium green courgettes (round are best)
2 medium yellow courgettes (round are best)
3 tomatoes
2 onions, peeled
4 cloves garlic, peeled and finely minced
sea salt and freshly ground black pepper
4 to 6 fresh thyme sprigs (with flowers if possible)
2 to 3 tablespoons olive oil

Note

Directions

Step 1	Pre-heat the oven to 190C/375F/Gas mark 5 and add 1 of the tablespoons of the olive oil to an earthenware dish about 20cm (8") long or 20cm (8") square.
Step 2	Slice all of the vegetables thinly and arrange them in two (or more) rows in the tian (dish) as shown in the photo - pack them tightly together so they stand up.
Step 3	Sprinkle the minced garlic over and around the vegetables, pushing some down between the gaps between them. Season to taste with salt and pepper, and then arrange the sprigs of thyme in and around the vegetables.
Step 4	Drizzle the remaining olive oil over the vegetables, and cover the dish with tinfoil.
Step 5	Bake in the pre-heated oven for 1 hour, removing the tinfoil for the last 20 minutes of cooking. After an hour, test the vegetables with a knife, they should be soft but should still retain their shape.
Step 6	Allow to cool for 15 to 20 minutes and serve at room temperature as an accompaniment to grilled meat and fish, quiches and tarts or as a vegan and vegetarian main course with crusty bread.