Late Summer Vegetable Tian
3/4 cup Seeded Basil Oil, see recipe
2 lbs zucchini (about 3 ea), cut crosswise into 1/4-inch slices
2 lbs squash (about 4 ea), cut crosswise into 1/4-inch slices
2 lbs eggplant (about 2 large), cut crosswise into 1/4-inch slices
3 roasted red peppers, cut into large slices
1 bulb fennel, core removed, sliced thin
3 shallots, quartered
1 cup cherry tomatoes, halved
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
8-10 small garlic cloves, peeled
Seeded Basil Oil
1 teaspoon fennel seed
1 teaspoon coriander seed
3/4 cup olive oil
1 large bunch fresh basil, stems and leaves separated
Prepare the seeded basil oil: Toast seeds over medium heat in a small skillet (like the No. 6), stirring constantly, until fragrant, about 2 minutes. Transfer to a mortar and pestle and roughly grind. Return spices to the skillet and add olive oil and the stems from the bunch of basil (about 6-8 stems). Place over medium heat just until the oil starts to bubble, then turn off the heat and let steep for 15-20 minutes. Discard basil stems.
Preheat oven to 400˚F.
Drizzle 2 tablespoons of Seeded Basil Oil on the bottom of the Party Pan. Divide all of the vegetables among two large bowls or baking sheets. Drizzle liberally with the flavored oil and season with salt and pepper, tossing to coat evenly.
Shingle zucchini, squash, and eggplant decoratively in concentric circles around the pan. Tuck in slices of roasted red pepper, fennel, and shallots. Scatter cherry tomatoes and garlic cloves over the top, then drizzle with any remaining oil. Season again with salt and pepper and sprinkle evenly with fresh thyme and oregano.
Bake in preheated oven until vegetables are soft and tender, about 60-75 minutes.
Remove from the oven and garnish with reserved basil leaves. Serve warm or at room temperature.