Summer Vegetable Tian

Name: Summer Vegetable Tian
Total time: 50 min
Yield: 4 servings
Ingredients: 2 Medium zucchinis; 3 San marzano tomatoes; 2 Medium eggplants; 2 Sweet onions or green onions; 1 clove Garlic; 3 tbsp Olive oil; 30 g Breadcrumbs; 1 tsp Salt; 1 pinch Espelette pepper

SaltyNo PorkThermomix

50 minutes + additional cooking time.

4 people

Ingredients

Medium zucchinis2

San marzano tomatoes3

Medium eggplants2

Sweet onions or green onions2

Garlic1 clove

Olive oil3 tbsp

Breadcrumbs30 g

Salt1 tsp

Espelette pepper1 pinch

Preparation

Thinly slice the onions. Place them in a saucepan with a drizzle of olive oil, season with salt and Espelette pepper. Sweat the onions, cover, and cook on low heat for 10 minutes.

Meanwhile, rub a baking dish with the garlic clove and slice the zucchinis, tomatoes, and eggplants into uniform rounds (3 mm thick).

Spread the cooked onions at the bottom of the baking dish. Arrange the sliced vegetables upright in successive rows.

Season with salt, drizzle with olive oil, and sprinkle with Espelette pepper.

Sprinkle breadcrumbs over the top to absorb the juices released during cooking.

Bake in a preheated oven at 200°C for about 20 minutes.

Serve hot as a side dish or enjoy cold for a picnic.

Tips

For a gastronomic touch at your picnic, try serving it cold. The dish pairs wonderfully with grilled meats, roasts, or fish.

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