Vegetable Tian

Stav Kogan

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Servings: 6 servings

4 Tbsp extra-virgin olive oil
2 onions, peeled and thinly sliced
1 red bell pepper, rib removed, seeded, and thinly sliced
1 green bell pepper, rib removed, seeded, and thinly sliced
1 small yam, peeled and thinly sliced lengthwise on mandoline and cut into ¼-inch strips
1 small eggplant, thinly sliced, cut into ¼-inch strips
4–6 garlic cloves, chopped
2 tsp or more chopped fresh herbs: marjoram, thyme, rosemary, Italian parsley, mixed together
2 lbs young, tender zucchini, cut into thin slices
2 lbs medium ripe tomatoes, cut into thin slices
4 Tbsp flat-leaf parsley, finely cut

Preheat oven to 375 degrees. In large sauté pan, heat 2 tablespoons of oil to medium. Lightly sauté the onions, peppers, yam, and eggplant.
When softened, add half of the garlic and cook a few minutes longer.
Season to taste with half of the herbs, salt, and pepper.
Place sautéed vegetables in baking dish. On top arrange the sliced zucchini and tomatoes in overlapping rows so that you see stripes of white-green, red, white-green, red, etc.
Sprinkle the top with salt, pepper, the remaining herbs, garlic, parsley, and drizzle with remaining olive oil.
Bake for 30–40 minutes, until top is slightly browned.
Garnish with parsley.
Serve.

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