- About 1/3 cup Thrive® Algae Oil, divided (you’ll use this to cook the veggies in batches)
- 3/4 Pound zucchini (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- Kosher salt
- 1 Tablespoon Herbs de Provence
- 3/4 Pound yellow summer squash (about 2 medium), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- 3/4 Pound Japanese eggplant (about 2), ends trimmed and thinly sliced crosswise between 1/8 and 1/4 inch thick
- One russet potato, thinly sliced crosswise between 1/8 and 1/4 inch thick, and then halved
- Four Roma tomatoes
- 1 –1.5 Cups fresh or store-bought breadcrumbs
- 1 Tablespoon melted butter
- Freshly grated parmesan cheese, for sprinkling
- 3/4 Teaspoon coriander seeds
- 3/4 Teaspoon cumin seeds
- 2 Garlic cloves (just 1 if they’re really big)
- 3/4 Cup Thrive® Culinary Algae Oil
- 1/4 Teaspoon finely grated lemon zest
- 1/4 Cup fresh lemon juice
- 1 Teaspoon smoked paprika
- 3/4 Teaspoon salt
- 1 Cup (packed) cilantro leaves with tender stems
- 1 Cup (packed) parsley leaves with tender stems
- 1/2 Cup (packed) mint leaves
- In a large skillet, heat 2 tablespoons of the algae oil over medium-high heat until shimmering. Working in batches, add the zucchini, season lightly with salt and a pinch of herbs de Provence, and cook, turning, until just tender and lightly browned in spots; about 4 minutes total per batch. Add more oil as needed to prevent the pan from drying out, and adjust the heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, eggplant, and potatoes (these will take about twice as long to soften as the squash and eggplant), until all vegetables are lightly browned.
- In an earthenware, ceramic, or glass baking dish-or a cast iron pan-spoon just enough chermoula to cover bottom of dish in a thin, even layer (see easy chermoula recipe below). Arrange the sautéed veggie slices and the fresh Roma tomatoes in an alternating layered pattern (however you like, really) on top of the sauce until the whole dish is filled. Drizzle a thin layer of chermoula all over the top of the vegetables; reserving the remaining sauce for dipping, extra drizzling … and everything else you can imagine.
- At this point, if you want to add breadcrumbs, you can add a thin layer of seasoned fresh or store-bought breadcrumbs to the top of the vegetables (about 11.5 cups worth) that have been tossed with a bit of melted butter to help with browning.
- When you’re ready to bake, preheat your oven to 450°F. Bake until your tian is fully heated through and lightly browned on top, about 15 minutes. Top with grated parmesan cheese, if desired, and serve.
- To make the chermoula, begin by toasting the coriander and cumin seeds in a dry pan over medium heat until fragrant, about 4-5 minutes. Transfer the toasted seeds to a blender along with the remaining chermoula ingredients, and blend until very smooth. Set aside until use.