Ingredients:
2 medium eggplants, cut into 1/4-inch slices
2 medium zucchinis, cut into 1/4-inch slices
2 red bell peppers, cut into 1/4-inch slices
2 yellow bell peppers, cut into 1/4-inch slices
2 medium tomatoes, cut into 1/4-inch slices
2 cloves of garlic, minced
2 tablespoons olive oil
1 tsp of dried thyme
1 tsp of dried oregano
1 tsp of paprika
Salt and pepper, to taste
Fresh rosemary leaves, for garnish
Instructions:
Preheat the oven to 375F.
In a large bowl, toss the eggplant, zucchinis, bell peppers, tomatoes, garlic, and olive oil together. Season with dried thyme, dried oregano, paprika and salt and pepper.
Take a baking dish and start layering the vegetables in a spiral pattern, starting from the outer edge and working your way inward. Make sure to overlap the vegetables slightly as you layer them.
Drizzle any remaining olive oil over the vegetables.
Bake for 45-50 minutes, or until the vegetables are tender and the top is golden brown.
Let the tian provençal cool for a few minutes before serving.
Garnish with fresh rosemary leaves before serving.
