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Provencal vegetable tian
| Preparation : 20 min | Resting : - |
| Cooking : 1 hr | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 500 | g of tomatoes |
| 1 | green pepper |
| 1 | aubergine |
| olive oil |
|
| 8 | garlic cloves |
| 2 | red peppers |
| 2 | courgettes |
| 100 | g of black olives |
| salt, pepper | |
| thyme, basil |
| 1 | Preheat your oven to 210 °C (gas mark 6-7). |
| 2 | Wash and dry the vegetables. Carefully deseed the peppers. Set aside. |
| 3 | Slice the vegetables separately in the midi bowl, using the 4-mm slicing disc. |
| 4 | Arrange the sliced vegetables and garlic (unpeeled) in separate layers in an oven dish. |
| 5 | Scatter with olives, thyme and snipped basil leaves. Sprinkle generously with olive oil. Season. |
| 6 | Bake in the oven, adding a glass of water halfway through to prevent the vegetables from drying out. |
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