Vegetables tian
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3 rates
Preparation : 0 min
Cooking : 52 min
Total time : 52 min Rest : 0 min
8 people
2 zucchinis
2 aubergines
50 ml of olive oil
5 tomatoes
2 onions
2 garlic cloves
1 pinch of salt
1 pinch of pepper
0.5 tsp of Provence herbs
12 leaves basil leaves
Associated products
Tips
This recipe can be eaten on its own or as an accompaniment to roast leg of lamb.
RECIPE STEPS
1
Place the cocotte on its stand and run the program (with lid).
Sauté
07:00 / / 160°C
2
Slice the zucchini, tomatoes, and eggplants into thin slices.
Chop the onion and crush the garlic cloves.
- 2 zucchinis
- 2 aubergines
- 5 tomatoes
- 2 garlic cloves
- 2 onions
3
Pour 50 ml of olive oil, then add the sliced onions, crushed garlic cloves and run the program again (with lid).
Using a wooden spoon, stir regularly. Once the time has elapsed, remove the lid and let cool for 15 minutes.
- 50 ml of olive oil
- 2 garlic cloves
- 2 onions
Sauté
15:00 / / 160°C
4
Place in the cocotte, alternating successively, 2 slices of zucchini, 2 slices of eggplant, then 1 slice of tomato.
- 2 zucchinis
- 2 aubergines
- 5 tomatoes
5
Season with fine salt and freshly ground pepper. Add the Provence herbs and run the program (with lid).
- 1 pinch of salt
- 1 pinch of pepper
- 0.5 tsp of Provence herbs
Sauté
10:00 / / 160°C
6
Stir and run the program (with lid).
Simmering
40:00 / / 110°C
7
Add the basil leaves.
- 12 leaves basil leaves
Chef Christophe Haton
