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Mediterranean Vegetable Tians https://www.metro.ca/userfiles/image/recipes/tians-legumes-mediterraneenne-6795.jpg PT45M PT25M PT1H10M
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.
6
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
Mediterranean Vegetable Tians

Mediterranean Vegetable Tians

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  • Lactose-free
6
servings
0:45
Preparation
0:25
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    onion
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  • 1 tsp.
    (5 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 2
    potatoes
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  • 2
    tomatoes
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    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

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    3.28/kg

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    ANGEL SWEET TOMATOES

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  • 1
    small eggplant
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    3.28/kg

  • 1
    zucchini
  • 1 tsp.
    (5 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • thyme to taste

  • basil leaves to taste
  • 6 Tbsp.
    (90 mL)
    tomato juice

  • Salt and pepper to taste
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  • 1 1/4 cup
    (315 mL)
    tomato juice
  • 1/4 tsp.
    (1 mL)
    Tabasco
  • 2 tsp.
    (10 mL)
    cider vinegar
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    500 ml SELECTED VARIETIES

  • 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
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Imprimer ma sélection

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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