Summer Roasted Vegetables (Tian de Légumes)
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Summer Roasted Vegetables (Tian de Légumes)
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A tian dish of roasted summer vegetables is a popular Provençal classic. So easy to prepare, this is basically sliced tomatoes, eggplant, zucchini and onions baked with olive oil, herbs and garlic to concentrate their flavours. Excellent with BBQs or grilled meats and fish.
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Ingredients
- 1 eggplant cut into slices, small aubergine
- 2 zucchini sliced diagonally, aka courgettes
- 4 tomato sliced, firm or ripe
- 1 white onion sliced
- 1 red pepper sliced (optional)
- 2 cloves garlic finely chopped
- 3 tablespoon olive oil extra virgin
- 1 tablespoon thyme finely chopped (or 1 teaspoon dried Herbes de Provence, or rosemary, fresh
- 2 bay leaf
- 1 tablespoon parsley finely chopped, to serve, or basil, fresh
Instructions
- Cut the tomatoes, onion, courgettes and aubergine into slices no bigger than 1cm. Peel and core the garlic cloves, discarding any middle shoot and chop or grate finely.
- Preheat the oven to 180°C fan/200°C/400°F/Gas 6.
- Scatter over the chopped/grated garlic over the base of the dish with the bay leaves. Stack each slice alternately and tightly together, directly into the dish in rows. (If a vegetable is much larger than the other, cut in half). When arranged to completely cover the dish, sprinkle over the chopped rosemary or thyme (or dried herbs). Dribble over evenly the olive oil and season with salt and pepper.
- Bake for about 45 minutes until the vegetables are slightly browned and still very soft. Scatter over the freshly chopped parsley or basil and add another pinch of fleur de sel salt and pepper.
Notes
- Serve hot or at room temperature (ok, if in a Provençal heatwave, let's say serve lukewarm).
- Make-Ahead: This side dish is so easy to prepare in advance up to a day ahead of serving. Delicious reheated next day and ideal for freezing.
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