Mediterranean Summer Vegetable Tian

By Jilly McCord

As the last glorious(ish) few weeks of summer are now upon us, it is time to use all those beautiful vegetables in one pot vegetarian dish.

This vegetable tian can be a standalone dish or a perfect side to wish some grilled meat or fish. A garlic and herb flavoured tomato sauce sits beneath the layered vegetables and then sprinkled with some herb and Parmesan breadcrumbs for a crunchy topping.

The Acacia Wooden Chopping & Serving Board is a perfect vehicle for bringing this to the table and of course the beautiful London Acrylic Salt & Pepper Mill ensure the seasoning is just right.

Difficulty: Easy

Cooking/Prep Time: 25 minutes prep, 45 minutes cook

Serves: 4

Ingredients: 

• 2 banana shallots
• 4 cloves of garlic
• 1 Tbsp fresh thyme
• 1 Tbsp tomato puree
• 300ml passata
• 2 Tbsps Olive oil
• 2 aubergines
• 2 courgettes (1 yellow and 1 green)
• 1 jar of roasted and skinned red peppers (cut into circles)
• 6 tomatoes
• 30g Parmesan cheese
• 1 Tbsp flat leaf parsley
• 2 Tbsps Panko breadcrumbs

Method: 

1. In a large round shallow ovenproof pan, add the olive oil and gently saute the chopped shallots for 2-3 minutes.
2. Add the garlic and thyme and continue to soften gently before adding the tomato puree and the passata. Season with salt and pepper.
3. Cook the tomato base for 10 minutes until reduced slightly. In the meantime slice all the vegetables into rounds.
4. Now begin layering the vegetables in the sauce in a round alternating between aubergine, courgette, tomato and pepper. Once you have done the outer circle continue to do the same in an inner circle until the pan is full.
5. Season generously with salt and ground black pepper.
6. Sprinkle with the grated Parmesan, parsley and Panko mix.
7. Heat the oven to 180C and bake covered for the first 20 minutes and then uncovered for a further 25 minutes.
8. Serve at the table with some crusty bread for cleaning the pan of all those beautiful juices.