Vegetable Tian

From my Insight Timer Live on 6/29/24

Makes 1 - 9-inch round

¼ cup olive oil, divided

2-3 small yellow squash, thinly sliced into ¼-inch rounds

2-3 small zucchini, thinly sliced into ¼-inch rounds

4-6 plum tomatoes, sliced into ¼-inch thick rounds

1-2 small red onion, sliced into ¼-inch thick rounds 

Kosher salt and freshly ground black pepper

4 sprigs fresh thyme, rosemary, or oregano (or a combination)

Heat the oven to 400°F.

1. Coat the bottom of a 9-inch round baking dish (or pie pan) with 2 tablespoons of olive oil.

2. Arrange the vegetables upright in the baking dish, alternating them in a repeated pattern (1 slice squash, 1 slice zucchini, 1 slice tomato, 1 slice onion).

3. Season each layer of vegetables with salt and pepper as you go.

4. Scatter the herbs over the top of the vegetables and drizzle with the remaining 2 tablespoons of olive oil.

5. Bake for 1 hour and 15 minutes, or until the vegetables are tender and slightly charred on the top edges.