Named after the earthenware dish used for both serving and cooking, this French vegetable dish from Provence is one that will surely impress your guests. Eight ingredients is all it takes, plus a little artistic effort that makes it ever-so-pretty.

Baking it concentrates all of the flavours and celebrates these beautiful summer vegetables. If you’re not the artistic type, forego the radial pattern and layer the vegetables like a lasagne. It’ll be just as good.

tian provençal

serves 4

• 2 zucchini
• 2 tomatoes
• 2 small eggplant
• 1 large clove garlic, finely sliced
• fresh thyme leaves
• extra virgin olive oil
• sea salt
• freshly ground black pepper
• basil pesto, to serve (recipe here)

Preheat oven 180°C.

Slice the vegetables to 4mm thickness using a mandolin. Lightly oil a round 18 cm oven-proof dish. Starting from the outside, arrange the vegetables in alternating layers in an upright position in a radiating pattern, pressing them in tightly.

Drizzle with oil, sprinkle over the thyme leaves, sea salt and cracked pepper. Cook for 40-50 minutes, or until the vegetables are tender.

Serve hot or at room temperature with basil pesto and crusty bread, or as a side dish.