Mediterranean Vegetable Tians
| Preparation: | 45 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 1 h 10 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Féd. producteurs de pommes de terre du Québec |
Recipe ingredients
- 1 onion
- 1 tsp. (5 mL) olive oil
- 2 potatoes
- 2 tomatoes
- 1 small eggplant
- 1 zucchini
- 1 tsp. (5 ml) olive oil
- Thyme to taste
- Basil leaves to taste
- 6 Tbsp. (90 mL) tomato juice
- Salt and pepper to taste
- Tomato and fresh herb coulis
- 1 ¼ cup (300 ml) tomato juice
- ¼ tsp. (1/4 tsp.) Tabasco
- 2 tsp. (10 mL) cider vinegar
- 1 Tbsp. (15 mL) fresh tarragon, chopped
- 1 Tbsp. (15 mL) fresh coriander, chopped
- 2 tsp. (10 mL) cornstarch
- 2 Tbsp. (30 mL) water
- Salt and pepper
Preparation
Slice onion and caramelize in a bit of oil. Season to taste.
Wash other vegetables. Cut into ½ cm thick slices, with peel on. Oil either large muffin tins or six 200 mL ramequins for individual tians.
Fill the molds in the following order: potato, zucchini, tomato, eggplant, caramelized onion, tomato, potato. Season each layer with salt and pepper. Add a couple of thyme leaves, basil leaves in several layers. Pour 15 mL (1 Tbsp.) of tomato juice in each mold.
Bake in a 205ºC (400°F) oven for approximately 45 minutes.
Bring tomato juice, Tabasco, cider vinegar, tarragon, coriander, salt and pepper to a boil.
Mix cornstarch in 2 tbsp. cold water and add to boiling coulis. Bring to a boil again and set aside. Serve hot or cold.
Suggestion
To serve as a cold starter, cool for six hours before unmolding. Serve with tomato and fresh herb coulis. To serve as a main dish, let stand for 10 minutes before unmolding. Reheat in microwave as needed.This dish can also be made in a large 6-cup dish, but you need to bake a little longer.
Variation: The coulis can be replaced with spinach fried in butter, or a purée of broccoli or rutabaga.
* We recommend Selection and Irresistibles products.
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