Vegetable Tian

Ingredients

• 1 head garlic, separated into cloves with all but 1 clove unpeeled
• 1/3 cup olive oil
• 1 yellow squash, about 6 ounces, thinly sliced crosswise
• 1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
• 1 zucchini, about 6 ounces, thinly sliced crosswise
• 4 plum tomatoes, about 1 pound, sliced lengthwise ¼-inch thick
• 1 medium red onion, thinly sliced crosswise
• Coarse salt and freshly ground pepper
• Sprigs of thyme, rosemary, oregano, or marjoram

Instructions

1. 1
   Heat oven to 400°F.
2. 2
   Halve the peeled garlic clove and rub bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
3. 3
   Arrange vegetables in dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables.
4. 4
   Scatter herbs on top and drizzle with remaining oil to coat generously. Add garlic cloves evenly over the top.
5. 5
   Bake 25 minutes, then baste vegetables with oil from pan, and continue baking until tender and browned, about 25 minutes more.