For 4 people
Preparation time 30min
Cooking time 1H
2 green zucchini
2 yellow zucchini
4 cloves of garlic
½ bunch of finely chopped parsley
2 bay leaves
1 sprig of fresh thyme
1 sprig of finely chopped rosemary
8 basil leaves
4 tbsp. tablespoon olive oil
1 C. coarse salt
Freshly ground pepper
1. Preheat your oven to 180 ° C (th.6). Wash the eggplants. Cut them into slices and place them to be disgorged in a bowl with the coarse salt for about 20 minutes. Meanwhile, wash the rest of the vegetables, peel them and cut them into thin slices. After 20 minutes, remove the salt from the eggplants, rinse them with cold water and dry them. Brush them with olive oil.
2. Rub a baking dish with one of the garlic cloves and cut the other 3 into 4. Distribute them in the bottom of the dish with a drizzle of olive oil. Arrange the vegetable slices in rows, laying them down slightly and squeezing them tightly. Add all the vegetables, alternating them: tomato, eggplant, yellow zucchini and green zucchini and onion.
3. Pour a drizzle of olive oil and sprinkle with parsley, thyme, rosemary. Add the bay leaf. Add salt and pepper. Bake the Provençal vegetable tian for about 1 hour of cooking. The vegetables should be very tender.
4. Out of the oven, decorate your Provencal tian with basil leaves and serve it hot, as an accompaniment to grilled meats, for example.