Pretty Tian Provençal

I assume you've been lured into this page by just how pretty this dish looks, or if not and you're just lost I suggest you stay put. If you've seen the Pixar animation Ratatouille then this Tian might look a little familiar, who knew roasted veg could be so groooovy. The recipe is simple and brightens up any plate, not much can go wrong... I promise.

Serving Suggestion: alongside a simple green Side Salad for a (v) main, or with a Veal Milanese or chicken/turkey escallop.

Difficulty Level: 2

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Ingredients:

Serves 6 as a side or 4 as a main

• 5 tbsp. olive oil

• 1 large onion finely sliced

• 2 cloves garlic minced

• 1 medium sized aubergine cut into ½ cm circular slices

• 2 medium sized courgettes cut into ½ cm circular slices

• 2 large bell peppers (any colour will do)

• 4 large ripe tomatoes

• 2 tbsp. fresh thyme leaves

• 2 tbsp. capers (or more if you love them like me)

Optional extras:

• 2 tbsp. breadcrumbs seasoned with salt, pepper and a handful of chopped parsley

• 1 tbsp. grated Parmesan cheese

NB - You don't need to be too prescriptive about the vegetable mix, if you have more of one and less of another that's fine as long as you can fill the dish. Nobody likes scarcity.

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Method:

1. Preheat the oven to 230C/450F/gas mark 8

2. Place bell peppers on a baking sheet, drizzle with one tablespoon olive oil and bake for 30 to 40 minutes, until skins are charred, turning twice during roasting. Remove from the oven and immediately cover tightly with cling film. Let peppers sit for 10 minutes. Remove stem and cut in quarters. Remove the skins and seeds and cut into 1/2 inch strips. Set aside.

3. Lower oven temperature to 190C/375F/gas mark 5. Brush a round baking dish (I used a 25cm flan dish) with olive oil. Set aside.

4. Add 2 tablespoons olive oil to a large frying pan over medium high heat. Add onions and season well with salt and pepper. Cook until translucent and softened, about 5 minutes. Add garlic and continue to cook for 1-2 minutes (make sure the garlic doesn't burn). Spread mixture in bottom of prepared dish.

5. In a large bowl, combine sliced aubergine, courgette and tomatoes. Toss with the remaining 2 tablespoons olive oil, salt, pepper and one tablespoon fresh thyme leaves.

6. Arrange the vegetables in a overlapping pattern (as pictured) alternating aubergine, courgette, tomatoes and roasted bell pepper. Drizzle oil left in the bowl over the vegetables. Sprinkle with remaining one tablespoon thyme leaves and 2 tablespoons of capers. Cover tightly with foil and bake for 45 minutes.

7. Option A (without breadcrumbs): Remove foil. Return to oven and bake uncovered for an additional 15 minutes. Serve warm.

8. Option B (with breadcrumbs): Remove foil and sprinkle evenly with breadcrumb mix and lightly grate over Parmesan. Return to oven and bake uncovered for an additional 25 minutes until lightly browned. Serve warm.

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