We love fresh veggies & always have an abundance of them (never mind the fact that my father in law grows them too!!!) And herbs ~ a Summer Bounty! So I am always looking for ways to make them to showcase a variety at the same time outside of a salad... Tian's are perfect because they are so pure~ the cooking process simply brings out the intense, true flavors of the veg & allows a few different varieties to marry in the baking dish. I recently saw this recipe from Saveur which, along with my father-in-law's gorgeous tomatoes, plus, reminded me to make one... It was delish! Use it to top some pasta & you have a delicious vegetarian meal or go ahead & have it as a side.
"This beautiful dish "speaks" summer, using vegetables just plucked from the garden. Fresh herbs enhance its simplicity."
Adapted from SAVEUR
- 1 medium eggplant, peeled & sliced
- 1 large onions, peeled & sliced
- 1 clove garlic, peeled & minced
- 1⁄2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 medium zucchini, sliced diagonally
- 1 medium yellow summer squash, sliced diagonally
- 2 ripe large tomatoes, sliced
- 4~6 fresh basil leaves
- 1⁄2 cup grated parmigiano-reggiano (optional)
1. Cut eggplant in 1" slices, sprinkle with salt, & place in a colander. Drain for 30 minutes, then pat dry.
2. Cook onions and garlic in 3 tbsp. of the olive oil in a medium skillet over medium heat until slightly browned, about 10 minutes. Transfer to a medium baking dish. In the same skillet, cook eggplant in 2–3 tbsp. of the olive oil until tender and slightly browned, about 10 minutes. Season with salt & pepper, and stir into onion mixture.
3. Preheat oven to 400°. Arrange zucchini, squash & tomatoes in layers with eggplant. Place in the basil, on the sides, drizzle with remaining oil, season with salt & pepper, and bake 30–40 minutes. Sprinkle with cheese, if using, and serve.
BTW~ Have I mentioned that if a recipe even mentions cheese as "optional", it's always a must for me? ;)