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June dish: Grilled Vegetable Tian
Ingredients:
250g aubergine
400g courgettes
3 Ramiro peppers
75-90ml olive oil
1 tbsp vegetarian pesto
2 cloves garlic, crushed
60g flavoured ciabatta or focaccia bread slices
2tbsp parsley
2tbsp basil
80g vegetarian Cheshire cheese, finely grated
Season to taste
Method
1. Heat oven to Gas 6/200C/400F.
2. Cut the aubergine and courgette into 5mm slices and the peppers into thick wedges. Mix the oil with the pesto and garlic.
3. Heat a large griddle pan or fire up the BBQ. Brush the vegetables lightly with the oil mixture and grill on both sides until starting to soften. Then whizz the bread with the herbs in a food processor. Season well.
4. In a ceramic quiche (diameter 26cm) or casserole dish (approx 26cm x 22cm), sprinkle a layer of half the breadcrumbs on the base. Then arrange the aubergine and courgettes in overlapping circles or rows, leaving room to place the peppers in the centre or additional rows.
5. Add the cheese to the remaining breadcrumb mixture and scatter over the top of the tian. Bake in the oven for 20 minutes until crisp.
Can be served at room temperature, with a flageolet bean, tomato, onion and avocado salad.
18 June 2008 10:53pm
You don't need the extra step and pan to steam the asparagus--during the last 5-8 (up to 10 depending on thickness) put the asparagus in the roasting tray with the potatoes. Also, toast the walnuts in a pan on the stove; better control, less washing up. I'm trying this tomorrow.
24 July 2008 09:07pm
If God would have wanted us to be vegetarians he wouldn't have made animals out of meat!
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