Provençal vegetable tian

Preparation : 15 min	Resting : -
Cooking : 40 min	Equipment :
Difficulty :	Rating : 7 rates
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Serves 6 :

1	onions, quartered
1	red pepper (150g)
1	large aubergine (500g)
3	tomatoes (240g)
1	courgette (200g)
3	garlic cloves
70	g stoned black olives, sliced
1	tsp thyme leaves
	olive oil
	salt, 5 peppercorn blend

1	Preheat the oven to 210 °C (200 °C fan, gas mark 7).
2	Fit the food processing bowl with the midi bowl; install the 4mm slicing disc. Slice the vegetables and garlic using the FOOD PROCESSOR programme; keeping each type of vegetable separate.
3	Lightly brush an ovenproof dish with oil. Arrange the vegetables in alternating rows and scatter the olives over the top; season with thyme, salt and pepper. Drizzle generously with olive oil.
4	Bake for 40 minutes. If necessary, add half a glass of water halfway through baking to keep the vegetables moist.

Chef’s tip

Cover the gratin dish with aluminium foil halfway through cooking, if the vegetables start to colour too quickly.

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ALL COMMENTS

Gillian Whaites

easy to prep and a delicious result.

Jellybean

My partner made this last night, when I read the ingredients I didn't expect much flavour at all, but it was delicious and we will make this regularly. Really nice low carb veggie bake

Adam Moody

I was very sceptical that this would turn out quite bland, however it certainly lived up to the 5* reviews

Michael

Very easy recipe that presents well. I have made it three times now and have had great feedback from some serious 'foodies'.