Vegetable Tian

Wegetariańskie 1 godz. 10 min 6 porcji Średnie ~220 kcal

od Tavolino

A classic Provençal vegetable bake featuring thinly sliced summer vegetables layered with garlic, olive oil, and aromatic herbs. It is a vibrant, healthy dish that works perfectly as a vegetarian main or a sophisticated side.

Składniki

Extra virgin olive oil 90 ml
Garlic cloves 4 cloves
Tomato paste 30 g
Eggplant 380 g
Zucchini 540 g
Red onion 420 g
Tomato 700 g
Salt 12 g
Black pepper 1 g
Herbes de Provence 3 g

Przygotowanie

1
Preheat the oven to 200°C.
2
Slice 380 g eggplant, 540 g zucchini, 420 g red onions, and 700 g tomatoes into rounds.
3
Toss the eggplant and zucchini with 6 g salt in a bowl.
4
Place the vegetables in a colander over a bowl and let drain for 10 minutes.
5
Spread 15 ml olive oil, 30 g tomato paste, and 2 cloves minced garlic in a baking dish.
6
Shake excess water from the drained eggplant and zucchini.
7
Toss the drained vegetables with 3 g salt.
8
Arrange vegetables vertically in the dish, alternating eggplant, zucchini, onion, and tomato.
9
Drizzle the vegetables with the remaining 75 ml olive oil.
10
Sprinkle with the remaining 2 cloves garlic, 3 g salt, 1 g pepper, and 3 g herbes de Provence.
11
Bake for 40 minutes until the vegetables are soft and lightly browned.