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Tian of provencal vegetables
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Delicious vegetable tian, perfect for any meal or as a side dish for your favorite proteins.
Ingredients:
  • 3 cloves garlic, crushed
  • 125ml (1/2 cup) extra virgin olive oil
  • 62.50 ml roughly chopped flat-leaf parsley
  • 62.50 ml roughly chopped basil
  • 600g eggplant
  • 1 large potato, peeled, thinly sliced widthwise
  • 350g zucchini
  • 4 ripe egg tomatoes, thinly sliced
  • 40g gruyere, thinly sliced
  • Baby flat-leaf parsley, to serve
Instructions:
  • In a bowl, mix together crushed garlic, oil, fresh flat-leaf parsley, and basil. Season with sea salt and freshly ground black pepper to taste.
  • Fire up the grill to high heat.
  • Lay out the eggplant slices on a baking sheet and generously brush with the flavorful herb mixture. Grill until beautifully golden, about 5 minutes.
  • 1. Preheat your oven to 190°C. Arrange a layer of slightly overlapping potatoes, alternating with tomatoes, zucchini, and eggplant in a shallow 28cm x 32cm baking dish. Tuck gruyere slices between the vegetables and brush with three-quarters of the herb mixture. Bake on the top shelf for 35 minutes until vegetables are tender and browned. Brush with the remaining herb mixture, and serve hot or at room temperature, garnished with baby flat-leaf parsley.

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