Zucchini French Tian
Zucchini French Tian
Ingredients
- 4 zucchini and/or yellow summer squash, cut into 1/4-inch (1/2-cm) thick slices
- 6 small plum tomatoes, cut into 1/2-inch (1-cm) thick slices
- 3 onions, chopped
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, finely chopped
- 1/2 teaspoon (2.5 ml) crushed red pepper flakes
- 1/2 cup (125 ml) olive oil
- 1 tablespoon (15 ml) tomato paste
- 1/4 teaspoon (1 ml) Provencal herbs
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- On a baking sheet, spread the zucchini and tomatoes. Season with salt. Let drain for about 5 minutes. Pat dry with paper towels.
- Meanwhile, in a saucepan, soften the onions, bell pepper, and garlic with the red pepper flakes in half the oil. Add the tomato paste and herbs de Provence and cook for about 2 minutes. Season with salt and pepper. Spoon into a 25-cm (10-inch) square baking dish.
- In the baking dish, layer the sliced zucchini and tomatoes alternating colours and overlapping them to create four rows in opposite directions. Drizzle with the remaining olive oil.
- Bake for about 1 hour or until the vegetables begin to brown slightly. Serve with grilled meat, in a panini or as an appetizer with crumbled goat cheese.
Zucchini French Tian