The colors of greens are like burnished jewels after lengthy and gradual cooking. As soon as cooked, this dish can sit fairly fortunately for a number of hours at room temperature earlier than serving, solely needing a drizzle of olive oil and a scattering of basil leaves earlier than you do. Tracy Valentina Wooden’s vegetable tian recipe is straightforward however totally scrumptious and filled with flavour.
Vegetable Tian Serves 6
4 massive Roma (egg formed) tomatoes
3 massive courgettes
1 slim medium aubergine
1½ tbsp coarse salt
2 garlic cloves, thinly sliced, plus 1 garlic clove, halved
A small handful of kalamata olives, torn in half
8 sprigs of recent thyme
4 recent bay leaves
1tbsp additional virgin olive oil, and ½ cup additional
Sea salt flakes and freshly floor black pepper
A handful of basil leaves
Preheat oven to 180C (Fuel Mark 6/400F).
Slice the tomatoes, courgettes, and aubergine into skinny rounds 3mm thick, additionally halving the aubergine lengthways if it’s a lot greater in diameter than the opposite greens.
Drain the tomatoes and courgettes on kitchen paper and place the aubergine slices in a colander, sprinkle with coarse salt, and go away to empty for 20 minutes, then pat dry with kitchen paper.
Rub the lower garlic clove over the bottom of a gratin dish (measuring roughly
20 x 30cm), and drizzle with a tablespoon of olive oil.
Ranging from the skin of the dish, organize the greens tightly, working your manner into the centre of the dish. Tuck an olive half, a slice of garlic and a bay leaf in from time to time.
Scatter with the thyme sprigs, season effectively with salt and pepper, and brush with olive oil.
Bake for half-hour. Flip the oven all the way down to 160C (Fuel Mark 3/320 F), brush the greens with olive oil and bake for one more half-hour. Flip down oven to 140C (Fuel Mark 1/280 F) , brush with extra olive oil, and proceed to prepare dinner for one more half-hour. Test to see if tender, and if that’s the case, take away from oven, let cool for 10 minutes, scatter with basil leaves and serve.
Tracy Valentina Wooden is a meals stylist based mostly in Sydney whose work encompasses social media, editorial, print, video, and tv. Her purchasers embrace international giants in addition to small native producers – and just about every thing in between, together with a number of seasons as chef de delicacies on the Chateau de Gudanes in southwest France. You will discover extra of her scrumptious recipes at: tracyvalentinawood.com
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