Tian of Summer Veg

Tian of Summer Veg

SERVES: 4 | PREP TIME: 15 min | COOK TIME: 50-60 min

 

This decorative dish is full of summer’s vibrant colours and flavours. The medley of thinly sliced vegetables creates a lovely combination that pulls out the best of all these beautiful veg. This is a great dish for a filling, healthy summer meal.

Tian of Summer VegetablesIngredients:

1 courgette/squash
1 aubergine
1 pepper
2 large tomatoes
1 large onion
2 garlic cloves
Oil

For the sauce:
Half the onion
2 garlic cloves
500g passata
1 tub ricotta
Handful of fresh basil/oregano
1 teaspoon honey
Oil
Salt and pepper

Instructions

1. Dice the onions and garlic finely and sauté gently in the oil for 4-5 minutes.

2. Add in the passata (or use chopped cherry tomatoes), and chopped herbs. Simmer gently for 15-20 minutes until the sauce has thickened and reduced slightly and season with salt and pepper and a teaspoon of honey. Pour the sauce into an ovenproof dish and leave to cool.

3. Meanwhile, slice all the vegetables into 3-4mm rounds or half moons. When the sauce is cold, spoon the ricotta on top of the tomato sauce.

4. Arrange the sliced vegetables by placing them upright into the tomato and ricotta sauce.

5. Crush the garlic and put in a bowl with the oil, salt and pepper. Brush the garlic oil over the vegetables and bake in the oven for 20-30 minutes until the sauce is bubbling and the vegetables are tender.

6. Serve with grilled or roast chicken and new potatoes.