Recipe of the month (August): Mediterranean Vegetable Tian

Mediterranean Vegetable Tiân

medvegtian

This is a wonderful (gluten free) dish to make when all the summer ingredients are at their best.  It’s like a very superior Ratatouille……..  A Tiân is a cooking vessel widely used in Provence where it is used for slow cooked stews and casseroles.  It is shallow, wider at the top than the bottom and glazed only on the inside.  You can use any shallow oven proof dish though!

 

Serves 6-8

Ingredients:

5tbsp Olive Oil

2 Red Onions – chopped

2 large Red Peppers – chopped into chunks

2 Tomatoes

400g tin chopped tomatoes

2 Aubergines – chopped into chunks

2 cloves garlic – chopped

2 tsp ground coriander

2 tbsp tomato puree

2 large courgettes

400g tin Chick Peas – drained

3 tbsp Engevita Yeast Flakes

 

Method:

In a large pan fry the onions in 4 tbsp of oil for 5 minutes.

Stir in the peppers and cook on a low heat for another 10 minutes.

Add the tin of tomatoes, aubergines, coriander, garlic and tomato puree.  Bring to the boil, reduce heat and simmer for 10 minutes.

Pre heat oven to 190 deg C (or equivalent).

Stir in Chick Peas and put the mixture into a shallow oven proof dish.  Slice the tomatoes and the courgettes and arrange these on top of the mixture.

Bake for 40 minutes then remove from the oven and sprinkle over the Yeast Flakes and drizzle over the remaining oil.  Put back into the oven and cook for another 10 minutes until the top is golden brown 🙂

Serve warm or at room temperature with rice or French bread…..and a glass of vin rouge!

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