Meatless Monday - Provençal Vegetable Tian

Doesn't this sound like a fancy French dish? It taste like it too so don't tell anyone how easy it is to make. Let them think you're an amazing chef, especially if that's exactly what you are. This Tian can be put together really quickly but does cook in the oven for one hour and 25 minutes so it's best made when you have that kind of time and want the kitchen nice and warm.

Provençal Vegetable Tian

• 6 tbsp extra-virgin olive oil, divided
• 2 C thinly sliced leeks,white and pale-green parts only, rinsed well (1 large leek)
• 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
• 1 small eggplant or butternut squash (12 ounces), trimmed and sliced 1/4 inch thick
• 1 large zucchini (8 ounces), sliced 1/4 inch thick
• 3 large beefsteak tomatoes, sliced 1/4 inch thick
• 1/4 C pitted Kalamata olives, roughly chopped
• 2 tsp fresh thyme leaves divided, plus some for garnish

1. Drizzle 1 tbsp oil in a shallow 2-quart baking dish. Layer half the leeks in dish, cover with half the potato, season with a pinch of salt and pepper. Top with a layer each of half the eggplant or butternut squash, half the zucchini and half the tomatoes, season with salt and pepper again.Scatter half the olives and half the thyme. Drizzle with 2 tbsp oil. Repeat the layering and seasoning with remaining vegetables. Drizzle with remaining oil, cover loosely.

2. Place the casserole in the oven than turn it to 450 degrees, bake for 20 minutes then remove the lid. Press the vegetables down with a spatula and bake until potato is tender and the edges are well caramelized, about 45 minutes more. Let cool for 10 minutes before serving