Vegetable Tian

De RecipeTin Eats · 75 min

Ingredientes

Preparación

1. Preheat the oven to 200°C/400°F (180°C fan-forced).
2. Toss the eggplant and zucchini slices with 1 teaspoon of salt, place in a colander over a bowl and drain for about 10 minutes.
3. Spread 1 tablespoon of olive oil, the tomato paste and half the garlic over the base of a 30cm x 20cm x 5cm ceramic baking dish.
4. Shake off excess water from the eggplant and zucchini, return them to a bowl and toss with 1/2 teaspoon of salt.
5. Arrange the vegetables upright in the dish, alternating eggplant, zucchini, onion and tomato, packed snugly in about 14 rows.
6. Drizzle with the remaining olive oil and sprinkle with the remaining garlic, 1/2 teaspoon of salt, black pepper and herbes de Provence.
7. Bake for 40 minutes until the vegetables are soft and lightly browned at the edges.

Resumido del vídeo de RecipeTin Eats. Míralo para los detalles.

Más recetas con

AjoCebollaTomateCebolla moradaConcentrado de tomateCalabacínBerenjena