This is a French provincial version of the classic ratatouille. It uses a handful of ingredients, can be eaten hot or at room temperature and it’s very easy to make. I serve mine with a basil pesto that I whip up while the tian is cooking.

tian

ingredients

• 1 zucchini
• 2 vine-ripened tomatoes
• 1 eggplant
• 1 large clove garlic, finely sliced
• fresh thyme leaves
• extra virgin olive oil
• sea salt
• freshly ground black pepper

method

1. Preheat oven 170°C.
2. Slice the vegetables to 4mm thickness.
3. Arrange the vegetables in alternating layers in an upright position, pressing them in tightly.
4. Drizzle with oil.
5. Sprinkle over the thyme leaves, sea salt and cracked pepper.
6. Cook for 40 minutes, or until the vegetables are tender.

basil pesto

ingredients

• 1 bunch basil
• 1 tbsp pinenuts, toasted
• 2 tbsp parmesan cheese, grated
• pinch of sea salt
• a good glug of extra virgin olive oil

method

1. Pick the basil leaves and put into mortar and pestle.
2. Add the pinenuts, parmesan and sea salt and pound to a coarse paste.
3. Drizzle in the oil and check for seasoning.

Tagged as: French, Recipes, Vegetarian