Roasted Vegetable Tian

Name: Roasted Vegetable Tian
Cuisine: Israel
Ingredients: 2 medium carrots; 1 red onion; 1 small sweet potato; 1 red or orange pepper; 1 red or orange pepper; 1 medium fennel bulb; 1 courgette; 1 aubergine; 2 tbsp extra virgin olive oil; 1 tsp fresh oregano or thyme, or a pinch of dried herbes de Provence; 1 tsp fresh oregano or thyme, or a pinch of dried herbes de Provence; 1 tsp fresh oregano or thyme, or a pinch of dried herbes de Provence; 120 ml (4 fl oz) vegetable stock; 400 g tin chopped tomatoes; handful fresh basil leaves or 1 tsp dried basil; handful fresh basil leaves or 1 tsp dried basil; 2 cloves garlic; 2 cloves garlic; handful fresh parsley; 10 grinds black pepper; ½ tsp salt; 3 medium potatoes; 2 tsp olive oil; sprigs fresh thyme or oregano; sprigs fresh thyme or oregano

Preparation info

Serves:
4-6

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

Mediterranean vegetables in a herbed tomato sauce topped with crisp, golden potatoes. Baked and served in mini gratin dishes or ramekins, the tian makes a stylish vegan course. You can also omit the topping and serve the tian as a side dish.

Ingredients

2 medium carrots
1 red onion
1 small sweet potato
1

Asia
Israel
Side dish
Vegan
Gluten-free
Jewish

Method

Preheat the oven to 190°C/Gas 5. Line a large roasting tin with foil for easy clean up. Peel the carrots, onion and sweet potato, then trim and chop all the vegetables into 3 cm (1”) cubes. Leave the garlic whole and unpeeled.

Transfer the vegetables and garlic to the roasting