Summer Vegetable Tian

I had to look up the word "tian", and from what I can gather, it's a kind of casserole. I put this together using a handful of vegetables I had around one night. With some herbs, this was exceptionally flavorful.

-2 T. olive oil
-6-8 green onions, white and light green parts thinly sliced
-salt and pepper
-1 medium zucchini, sliced
-1-2 red potatoes, sliced
-1 tomato, sliced
-2 t. Herbes de Provence
-1/4 c. water
-ricotta

1. Heat the oil in a small skillet, and saute the green onions for several minutes until softened. Season with salt and pepper.
2. Add the green onions to the bottom of an oven-safe dish, and sprinkle with 1 t. Herbes de Provence. Arrange the zucchini, potato, and tomato slices over the onion, and sprinkle with the remaining herbs.
3. Pour the water over the vegetables, cover, and bake at 375* for 30 minutes until the water is bubbling and the vegetables have softened.
4. Serve immediately, with a spoonful of fresh ricotta.

I thought this was great! The flavors were a little different, and the ricotta took the dish from very good to wonderful. And it was really healthy--apart from the oil (yeah, yeah, and the cheese) it's just vegetables and herbs. Wonderful for summer! I look forward to trying variations on this with other vegetables; I think it could very easily change from season to season.