This dish of finely chopped vegetables is cooked in only the finest olive oils off the Mediterranean and then baked au gratin style in a traditional cooking pot.

Vegetable with Rosemary Tian

Servings: 4/5

Ingredients:

• 2 tbsp of Traditional Black Olive Tapenade
• Pressed olive & fresh garlic to taste
• 1 tbsp White Wine Vinegar with fresh lemon thyme
• 1 tbsp. salt & herbs mix for pasta & salad
• 4 firm zucchinis
• 2 not too large eggplants
• 1-2 medium red onions
• 5 tomatoes
• 1 sprig of rosemary
• 1 garlic clove

Instructions:

Preheat oven to 300°F

Wash & dry the vegetables. Cut the eggplants into thin slices. Salt the slices & allow to sit 15 minutes to prevent bitterness & add to the flavor.

Cut the remaining vegetables into thin slices. Rub an oven dish with the clove of garlic cut in half, spread 2 tbsp. of the tapenade, drizzle with pressed olive & fresh garlic to taste.

Sort the vegetables by alternating onions, tomatoes, zucchinis & eggplants patted dry beforehand. Drizzle a generous amount of garlic oil and 1 tbsp. of White Wine Vinegar with fresh lemon thyme.

Season with salt & pepper, pluck the rosemary leaves & sprinkle over the tian. Bake in the oven for 1h30. Vegetables should be caramelized.

Serve hot or warm with a salad or with grilled meat or fish.