Vegetable Tian

• 6 tablespoons extra virgin olive oil
• 1 leek, white and pale green parts only, quartered lengthwise, rinsed well and cut into 1/4 inch slices (1 1/2 cups)
• 1 garlic clove, minced
• coarse salt & freshly ground black pepper, to taste
• 1 zucchini, unpeeled, very thinly sliced (1 cup)
• 1 yellow squash, unpeeled, very thinly sliced (1 cup)
• 2 plum tomatoes, very thinly sliced (3 cups)
• 1 small italian eggplant, unpeeled, very thinly sliced (1 cup)
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 1 tablespoon fresh oregano, chopped
• parmesan cheese, grated for serving

1. Preheat oven to 375u0b0F heat 3 tablespoons oil in a large skillet over medium heat. Add leek and garlic, season wiht salt and pepper, and cook until soft, about 4 minutes. Spread in an 9-inch gratin (round) baking dish.
2. Arrange vegetables on leeks in slightly overlapping circles, alternating zuccini, squash tomatoes, and egg plant.
3. Top with wine, 1 tablespoons oil, oregano, salt and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan.

extra virgin olive oil, only, garlic, salt, zucchini, yellow squash, tomatoes, italian eggplant, white wine, fresh oregano, parmesan cheese

Taken from www.food.com/recipe/vegetable-tian-377744 (may not work)