Instructions: Put tomatoes in a roasting pan, cut side up, and push slivers of garlic into each. Roast in preheated oven at 400 degrees for 30 minutes. Sprinkle eggplants and zucchini with salt and set aside for 30 minutes. Rinse and pat dry.

Heat half the oil in large skillet, add onions and saute until softened and translucent. Spread over the base of the tian (a Provenal shallow clay pot).

Arrange other vegetables on top in overlapping layers. Sprinkle with salt and pepper.

To make gremolata, if using: Chop parsley, garlic and lemon zest together, then mix with bread crumbs and 2 tablespoons Parmesan. Sprinkle on tian, then cover with remaining Parmesan. Drizzle with remaining olive oil and cook at 400 degrees for 30-40 minutes or until browned.

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