This Provencal French-style casserole, or "tian," is very different from the typical cheese- or egg-bound American main course sort. Baked in a shallow earthenware or enameled cast iron gratin dish, it combines garden-fresh vegetables, seasons them liberally with herbs and garlic and slow-bakes them to concentrate their natural flavors. It’s rustic, simple and lo-cal, but very tasty. Try it alongside a leg of lamb or a crusty roast chicken or as a bed for grilled fish. Vegetarians will like it as a main dish, with good bread for mopping up the savory pan juices.
