Provençal vegetable tian
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5 rates
Preparation : 20 min
Cooking : 1 h 
Total time : 1 h 20 Rest : 0 min
4 people
250 g tomatoes
1 red pepper
1 courgette
1 aubergine
75 g black olives
3 garlic cloves
1 sprig thyme
Associated products
RECIPE STEPS
1
Preheat the oven to 210°C ( gas mark 7).
2
Wash and then dry the vegetables.
Remove the seeds and the pith from the peppers. Set aside.
- 1 red pepper
3
Fit the midi bowl with the 4mm slicing disc and slice the vegetables, keeping each type of vegetable separate
- 250 g tomatoes
- 1 red pepper
- 1 courgette
- 1 aubergine
- 3 garlic cloves
4
Arrange the vegetables in an ovenproof dish, alternating rows of sliced tomatoes, aubergine, courgette, pepper and garlic.
5
Scatter the olives, thyme and chopped basil over the top.
Drizzle generously with olive oil. Season with salt and pepper.
- 75 g black olives
- 1 sprig thyme
6
Bake for 40 minutes. Add half a glass of water halfway through baking to keep the vegetables moist.
