Ratatouille Tian Estival
This tian is easy to prepare. It can be served hot from the oven or at room temperature. This baked ratatouille casserole is a variation on the traditional Provencal recipe.
Ingredients
- 2 Green Courgettes (zucchini)
- 2 Yellow Courgettes (zucchini)
- 2 Aubergines (eggplants)
- 1 Red onion
- 1 Sweet onion
- 4-5 Roma tomatoes
- 1-2 Garlic Clove
- olive oil
- Mixed Spices Rosemary, Savoury, Thyme
- fleur de sel
- Fresh Ground Pepper
Instructions
- Preheat your oven to 180C (350F)
- Wash the vegetables and slice to 1/2cm (1/4 inch) thickness.
- Rub your casserole dish with halved glove of garlic. If you like roasted garlic, add a few cloves (unpeeled) to the bottom of the dish.
- Put a few sprigs of rosemary, thyme, savoury in the bottom of the dish.
- Arrange the sliced vegetables in the pan upright, alternating between type of vegetable to create an interesting colourful dish.
- Drizzle with olive oil and season with salt and pepper.
- Cover with foil and bake for 30-minutes.
- Remove the foil and press the vegetables down and baste with the liquid to encourage the juices to flow.
- Return to the oven and bake uncovered for 30-40 minutes.
- Before serving drizzle with olive oil.
Notes
As much as possible, try to select vegetables that are about the same diameter. However, this is not always possible with aubergines and onions, so cut the slices in 1/2 again and the arrangement will work out just fine.
Tried this recipe?Let us know how it was!