Tian Provençal

Instructions

1. Prepare the vegetables
   Wash all vegetables thoroughly. Using a sharp knife or mandoline, slice the zucchini, yellow squash, tomatoes, and eggplant into uniform 1/4-inch rounds. Thinly slice the red onion and mince the garlic. Set aside.
2. Prepare the baking dish
   Preheat the oven to 375°F (190°C). Brush a 9x13-inch baking dish with olive oil. Sprinkle the minced garlic evenly across the bottom of the dish.
3. Arrange the vegetables
   Starting from one end of the dish, arrange the vegetable slices in an alternating pattern (eggplant, tomato, zucchini, yellow squash, red onion), slightly overlapping them like roof tiles. Continue until the dish is filled. The vegetables should be tightly packed but standing slightly upright.
4. Season the dish
   Drizzle the arranged vegetables with olive oil. Sprinkle with salt, pepper, fresh thyme, and rosemary. Make sure the herbs are distributed evenly throughout the dish.
5. Cover and bake
   Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes, until the vegetables are tender but still hold their shape.
6. Add cheese and finish baking
   Remove the foil, sprinkle with Gruyère cheese if using, and continue baking uncovered for an additional 30 minutes, until the vegetables are fully cooked and the top is lightly browned.
7. Rest and garnish
   Remove from the oven and let rest for 10 minutes before serving. Garnish with fresh torn basil leaves and a final drizzle of olive oil right before serving.