Zucchini, summer squash, eggplant, and tomatoes are combined with herbs and roasted to create this simple and healthy side dish. Serve warm along side pasta or simply grilled meat.
Preheat oven to 350 degrees F. In a small bowl, combine the dried (or fresh) herbs. Prepare a large gratin baking dish by lightly coating with a little bit of olive oil and rubbing with the minced garlic. Begin to layer your squash, zucchini, tomatoes, shallots, and eggplant. (I forgot to include the tomatoes in the picture, but you can add those in as you like them). Sprinkle with herbs and a little bit of kosher salt and black pepper between each layer.
Continue to layer all the vegetables until the gratin dish is filled. Drizzle the top with a bit of olive oil and bake for about 40 minutes until the vegetables are lightly browned and tender.
Prepare paper towels on a plate next to your pan. Meanwhile, pour canola or high heat oil into a heavy bottomed pan, like a cast iron. You want to pour enough oil to cover the entire bottom of the pan. Heat over medium until the oil sizzles with a small flick of water. Place TOTALLY DRY basil leaves into the oil and fry them for a few seconds (about 10-20) until they're bright green. (Be careful as they tend to splatter..a splatter screen helps.) Remove the basil leaves with a slotted spoon and place onto paper towels to dry. Sprinkle with a tiny bit of salt and try to avoid snacking.
Top vegetable tian with the fried basil pieces and serve warm.