Mediterranean Vegetable Tians

Mediterranean Vegetable Tians
  • 6 servings
  • 0:45 Preparation
  • 0:25 Cooking
  • 1:10 Total Time

Ingredients

Add all
  • 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 1/4 cup
    (315 mL)

    tomato juice

  • 1/4 tsp.
    (1 mL)

    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)

    corn starch

  • 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 1/2 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 205°C (400°F) oven for approximately 45 minutes.

Tomato and Fresh Herb Coulis

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.

Source: Féd. producteurs de pommes de terre du Québec