Slow-roasted, deeply caramelized vegetables star in this dish.
In this simple Provençal style dish, humble vegetables slow roast and melt into a magical melange. Tomatoes soften and slump. Onions crisp up and caramelize. Thinly sliced vegetables with a reputation for blandness (I’m talking to you, zucchini and eggplant!) soak up a luscious, garlicky herb-flecked olive oil that’s been mingling with juices from the aforementioned slumpy tomatoes. Most often, roasted vegetable dishes highlight a single veg—Brussels sprouts, cauliflower, and broccoli come to mind. Here, the marriage of many creates a sum delectably greater than its parts.Continue reading “PROVENÇAL VEGETABLE TIAN”