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.
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.
Sorry, an error has occurred. Please refresh the page.