Dorie's Summer Vegetable Tian

Cook Time 1 30

Servings 3

5-9 Tbs olive oil
3 cloves garlic, thinly sliced
10 sprigs fresh herbs: parsley, thyme, rosemary, tarragon, basil -- whatever you have
salt and pepper to taste
1.5 pounds tomatoes
1/2 pound zucchini
1/4 pound eggplant
1/4 pound red onion

Preheat the oven to 400 F.
Put 2 Tbs of the oil in the baking dish and swirl it around to coat the bottom.
Scatter the sliced garlic and half the herbs in the oil and season with salt and pepper.
Slice the tomatoes, zucchini, eggplant and onion to roughly even thickness, about 1/4" thick.
Put the sliced vegetables in the dish in tight overlapping layers. Try to put eggplant next the tomato so it can soak up the juices. If your zucchini are smaller than the other vegetables, use 2 or more slices with each layer so each layer is about the same width.
Salt and pepper to taste, then top with the rest of the garlic and herbs and drizzle over as much olive oil as you'd like (3-7 Tbs).
Bake for 70-90 minutes, until the vegetables are almost jammy.
Let cool a few minutes before serving or let cool down to room temperature. Either way, serve with good sliced bread for sopping up the oil and juices.