Vegetable Tian
PREP TIME: 20 MINUTES
COOKING TIME: 55 MINUTES
SERVES: 6-8 AS A SIDE
INGREDIENTS
300g Spud Lite potatoes, thinly sliced
190g jar Sundried tomato pesto (eg. Sacla)
1 large zucchini, thinly sliced
6 truss tomatoes
1 small eggplant
½ bunch basil leaves
¼ cup olive oil
Salt flakes and freshly ground black pepper
Topping
2 teaspoons olive oil
¼ cup fresh breadcrumbs
1 clove garlic, crushed
¼ cup Gruyere cheese, finely grated
METHOD
1. Preheat oven to 220°C (1200°C fan-forced) and lightly oil a lasagne dish.
2. Place sliced potatoes in a medium saucepan covered in cold water. Bring to boil and cook for 3 minutes or until just tender. Drain, refresh under cold water and drain again.
3. Spread base of prepared oven dish with pasta sauce. Create piles of alternate vegetables, sandwiching basil leaves randomly between and seasoning with salt and pepper. Place piles of vegetables into pan on their sides, until nice and tight. Drizzle with olive oil, and bake in preheated oven for 30 minutes.
4. Meanwhile for the topping, combine olive oil, breadcrumbs, garlic and Gruyere cheese together, tossing to combine. Season with salt and pepper.
5. Remove roasted vegetables from oven and scatter over topping and return to oven for a further 10-15 minutes or until golden. Serve tian can be served hot or cold.
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