RECIPE: Vegetable Tian

RECIPE: Vegetable Tian

21 Sep 2013

A gorgeous stack of roasted veggies that’s healthy and filling

SERVES 10

INGREDIENTS
1kg zucchini
400g mushrooms
1kg eggplant
1kg tomatoes
200ml olive oil
Balsamic vinegar
Salt and pepper, to taste 
Rocket leaves, to garnish 

METHOD
1. 
Cut the tomato, eggplant and mushroom into rondelles. Slice the zucchini using a mandolin.
2. On a baking sheet arrange the vegetables over the zucchini and form a rectangle, alternating by colour.  
3. Cook in the oven at 160C for 20 minutes. Garnish with olive oil, balsamic reduction and rocket