Tomato, Zucchini, and Eggplant Tian

 As other posts will tell you, we get a box of fruit and vegetables once a week from Boston Organics. This box contained eggplant, thus this recipe was followed and altered a bit.

Ingredients:

• 2 pounds round tomatoes, about 4, sliced thin
• 1 red onion, sliced thin
• 1/2 pounds zucchini, about 2, sliced thin
• 1 eggplant, sliced thin
• salt and pepper
• 1/4 cup extra virgin olive oil
• 1/4 tsp basil leaves
• 1/4 tsp thyme
• 1/2 tsp parsley
• 1/2 tsp dill
• 1/2 oregano

Directions:

1) Preheat the oven to 375F/190C.
2) Arrange the vegetables in rows in the baking dish in the order of: tomato, eggplant, tomato, zucchini, onion, repeat. If there is extra place it in the middle or around the edges.
3) Season with salt and pepper






4) Mix the herbs and additional salt and pepper into the olive oil.
5) Poor the olive oil over the vegetables in the dish.







6) Place tinfoil over the vegetables and bake for 1 hour.








7) Remove the tinfoil and bake for another 1/2 hour.

Brie and Tomato Tart

From: BBC Good Food 101 Veggie Dishes

Ingredients:

• 250 g/9 oz puff pastry
• 2 TBSP olive oil
• 225 g/8 oz courgettes/zucchini (about 2 small ones), cut into thin slices
• 1/2 tsp dried oregano
• 225 g/8 oz brie, cut into thin slices
• 5 tomatoes, cut into thin slices

Directions:

1) Preheat the oven to 200C/Gas 6/fan 180C.
2) Roll out the pastry onto a damp baking sheet.
3) Score the pastry with a knife 2.5 cm/1 in from the edges and prick with a fork, inside of the marks.







4) Heat the oil in a frying pan and add the courgettes/zucchini for 1-2 minutes.







5) Add the oregano and season.
6) Cook for another 1-2 minutes.
7) Allow to cool.







8) Starting at a short end, arrange overlapping rows of Brie, tomatoes and courgettes/zucchini within the cut marks, ending with the Brie.






9) Drizzle the pan juices over it and season.
10) Bake for 25-30 minutes until the pastry is puffed up and the courgettes/zucchini are tender.