Recipe: Vegetable Tian

1 Wash the vegetables, peel the onion and slice it into thin rings.
2/ Cut the ends off the zucchini and slice it thinly with a knife or using a mandoline. Also cut the potatoes into slices.
3/ Remove the stem from the bell pepper as well as the whitish part and seeds, cut the tomato into thin slices. Cut the bell pepper into strips.
4/ In a tian or an oven-safe dish, place the onions at the bottom of the dish on a little olive oil.
5/ Arrange tomato slices on top, salt lightly, add more olive oil, thyme and a little parmesan and crushed garlic.
6/ Make a layer of potatoes and again olive oil, thyme and a little parmesan and crushed garlic.
7/ Make a layer with the bell pepper. Then a layer with the zucchini and again olive oil, thyme and a little parmesan and crushed garlic.
Finish with a few tomato slices (if there is still room) and again olive oil, thyme and a little parmesan and crushed garlic.
Pour the water over the preparation.
8/ Bake at 180° (gas mark 6) for 30 to 40 minutes, watching the cooking.
9/ Serve hot or cold as if you were serving slices of cake, the vegetable mille-feuille will only be more appetizing.
10/ Serve with... whatever you want: meats, fish, or as a single dish!