Check out this recipe if you’re looking for a quick hack to packing heaps of veg and nutrients into one meal for the whole family.
This vegetable tian is a dish layered with veggies, slow-cooked in the oven with herbs and garlic, with plenty of olive oil. Your seven-a-day in one dish.
- 5092
- Total time 1 hours
- Prep time 10 minutes
- Cook time 50 minutes
Ingredients
- extra virgin olive oil 2 tbsp
- leeks 2
- courgette 2, sliced thinly lengthways
- red pepper 2, quartered
- green pepper 2, quartered
- yellow pepper 2, quartered
- aubergine 1 large, sliced thinly lengthways
- celeriac root 1, sliced thinly
- large tomatoes 4, sliced thinly
- potatoes 2, sliced thinly
- cloves garlic 2, crushed
- sprigs fresh thyme 3-4
- gruyere cheese 50g, grated
Method
-
Step 1
Preheat the oven to 180°C/gas mark 4. In a small frying pan, gently sauté the leeks until soft.
Step 2
In a large deep roasting dish, layer the vegetables so that they fit tightly together. After each layer, scatter over a few herbs, some garlic, salt, pepper and a drizzle of olive oil. Press down all the layers with your hands.
Step 3
Cover the dish tightly with foil and bake in the oven for about 30mins. Remove the foil, sprinkle over the cheese and return to the oven for a further 20mins until the top is golden and the vegetables are tender.
Add protein – Make a thick white sauce with butter, milk and flour. Stir in grated cheese and 2 eggs. Pour over the tian and bake as above but without the foil.