Tian provencal & Petit Ribier olive oil

Ingredients

• 3 beautiful ripe tomatoes
• 2 courgettes (1 green and 1 yellow)
• 2 medium-sized eggplants
• 2 medium-sized red onions
• 1 yellow pepper
• 3 cloves of garlic
• 2 sprigs of rosemary
• 3 or 4 sprigs of thyme (preferably fresh)
• Fleur de sel and pepper (mill)
• Coarse salt
• Olive oil Petit Ribier or Les Centenaires Mira Luna

We advise you for this recipe:

Preparation

Step #1

Preheat your oven to 180°C (thermostat 6).

Step #2

Wash the eggplants and zucchini, and cut them into 5 mm thick slices. Put the slices of zucchini and eggplant in a bowl with 2 tablespoons of coarse salt, mix and let drain for 15 to 20 minutes.

Step #3

Wash the tomatoes and bell pepper, peel the onions, and cut into slices or strips for the yellow pepper. Salt the tomatoes with a pinch of salt.

Rinse the zucchini and eggplant slices thoroughly, dry them by dabbing them with a sheet of paper towels.

Brush the vegetables with olive oil Petit Ribier or Les Centenaires.

Step #4

Peel and cut the garlic cloves into pieces and spread them at the bottom of an oval or rectangular gratin dish (mine is 25 cm long by 18 cm wide) with a good drizzle of olive oil.

Step #5

Arrange the vegetable slices in the dish in three rows, lying them lightly and tightening them well. Alternate the different vegetables according to your desires by trying to flow the different vegetables at the same pace.

Step #6

Add the thyme and rosemary leaves. Season with salt and pepper. And drizzle with Petit Ribier olive oil.

Step #7

Bake the tian at 180°C (thermostat 6) for 1 hour. If necessary, open the oven door from time to time to evacuate moisture and cover during cooking if the vegetables brown too much.

Step #8

When ready to serve, garnish your tian with a sprig of thyme and a drizzle of olive oil.