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Provencal Vegetable Tian

Vegan • Gluten free • 1 hr and 25 mins to make • Serves 8


3 Beefsteak tomatoes, large
1 Eggplant (12 ounces), small
2 cups Leeks
2 tsp Thyme, fresh leaves
1 Yukon gold potato (8 ounces)
1 Zucchini (8 ounces), large


1/4 cup Kalamata olives, pitted pitted and roughly chopped

Baking & Spices

1 Salt and freshly ground pepper, Coarse

Oils & Vinegars

6 tbsp Olive oil, extra-virgin
Maggie LeFleur
Maggie LeFleur • 1 year ago

Provencal Vegetable Tian - a perfect showcase for your late-summer harvest of zucchini, eggplant, and tomatoes

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