Individual Tians of Summer Vegetables

• 1 medium to large yellow squash, thinly sliced crosswise
• 1 medium to large zucchini, thinly sliced crosswise
• Kosher salt and freshly ground black pepper
• 1 tablespoon finely chopped mixed thyme and savory leaves (2 to 3 sprigs each)
• 4 plum tomatoes, thinly sliced crosswise
• Extra virgin olive oil, as needed
• Simple Roasted Chicken
• Roasted Duck
• Seared and Roasted Chicken Breasts with Lemon and Thyme
• Any seared and roasted fish

1. Preheat the oven to 350F.
2. Drizzle a few drops of oil in each of four 4- to 6-ounce ramekins.
3. Arrange 4 or 5 slightly overlapping slices of yellow squash over the bottom of each mold.
4. Cover with a layer of zucchini and sprinkle with a little oil, salt, pepper, and half the herbs.
5. Add another layer of squash, seasonings, and herbs.
6. Top with a final layer of tomatoes and sprinkle with oil, salt, and pepper.
7. Be sure to season the squash and the final tomato layer well.
8. Place the molds on a baking sheet and bake until bubbly, 25 to 30 minutes.
9. To serve, invert each tian onto a spatula, let the juices drain off, and then invert again from the spatula onto a serving dish.
10. Variations:
11. For the fresh herbs, substitute all savory, all thyme, or 1 teaspoon herbes de provence.
12. For olive oil, substitute Rosemary Oil.
13. A tian is a shallow ramekin.
14. Disposable 4 1/2-inch aluminum pie tins are a good substitute.
15. If you have really flavorful zucchini and squash, you may omit the herbs altogether.

yellow squash, zucchini, kosher salt, thyme, tomatoes, extra virgin olive oil, simple, lemon, fish

Taken from www.cookstr.com/recipes/individual-tians-of-summer-vegetables (may not work)