There are two things that went slightly wrong this week. First thing, I changed my time management and instead of randomly writing down to-do’s for that day, I allotted time slots for each tasks. This helped me to prioritize projects that are important by adding it to my morning slots. But it eventually also helps to have a better overview on which tasks take up most of your time. It is then up to you (or in this case me ) to evaluate if the right tasks actually get the most time. Well, I kind of failed. Usually I’m not even able to stick to my morning slots and work much more on one tasks than I planned for. That in return means that I’m now sitting at my laptop and I have 10 more minutes to finish this blog post and publish it before my social Friday evening begins.
Second fail of this week was my attempt to finally do some meal planning and preparation again. Unfortunately I didn’t allow for the two business dinners my boyfriend had this week. So I had lots of zucchinis left which I initially wanted to use for zoodles. Not so unfortunately in the end because I did some research for Mediterranean zucchini recipes and found this wonderful Provencal Tian. This Vegetable Gratin tastes like summer and takes you on a little trip to Southern Europe. It’s enjoyed best when served warm, either with polenta or potato wedges. But it’s also great as a sandwich topping or to add to a green salad.
Mediterranean Vegetable Gratin (Provencal Tian)
- 2 – 4 cloves of garlic (depending on your personal garlic preference), chopped
- 1 tbsp dried thyme or 3 tbsp fresh thyme leaves
- 4 tbsp olive oil
- 2 medium / 300 g zucchini/courgette, cut into thin slices
- 3 – 4 plum tomatoes, cut into thin slices
- 2 small / 300 g aubergines, cut into thin slices
- Basil to garnish
- 2 yellow onions (optional)
- Preheat oven to 220°C/ 400°F
- If you like onions (I didn’t try out this recipe with onions as I didn’t have any at home), heat up a large skillet over medium heat, add 2 tbsp of oil as well as the onions and cook for 2-3 min. Add the garlic and thyme and cook for another 2 min.
- If you don’t like onions or don’t have any at home, combine thyme, garlic and oil in a jar and set aside.
- Pour the onion mixture into an ovenproof dish (20 cm / 8 inch) or if you didn’t cook onions simply skip the step and continue with the next.
- Arrange the vegetable slices by colour or randomly in two or three rows, packing the rows tightly together until the dish (tian) is filled.
- Season with salt and pepper and either drizzle with remaining 2 tbsp of olive oil (for the onion options) or sprinkle with garlic, thyme and oil mixture and carefully ‘massage’ onto and between the vegetables.
- Bake uncovered for 15 min, reduce heat to 180°C/350°F and continue baking for another 45-50 min.
- Serve warm with polenta or cold on top of freshly baked baguette or chiabatta.