Preparation time: 30 min
Ingredients (Serves 4)
- 8 tomatoes
- 3 courgettes
- 2 aubergines
- Olive oil
- Salt and freshly ground pepper
Cut the tomatoes, courgettes and aubergines into thin, round slices.
In a deep-sided ovenproof dish, carefully arrange the vegetables in upright rows like dominoes, alternating the tomato, aubergine and courgettes etc. Begin and end each row with a slice of tomato.
Drizzle with olive oil, season with salt and freshly ground pepper and sprinkle with thyme.
Place in a pre-heated oven at 175°C and roast for 1h – 1h 30, or until the vegetables are crisp and nicely roasted.
Serve at the table directly from the dish. Alternatively, the vegetables look great prepared in individual serving dishes.
Top Tips from the Chef
Prepare the vegetable “tian” the day before, leave to cool overnight and heat for 20-30 minutes before serving.
FOOD AND WINE PAIRING
for this recipe
With its sunny, Mediterranean accents, this ultimate summer dish will make a heavenly match with a fresh and fruity Dourthe N°1 Bordeaux Rosé.~ Read more