What better way to gear up for next week’s adventure than a colourful oven dish for the whole family? In a couple of days, we are headed to the South of France to soak up some culinary wisdom and lots of sunshine. Surf’s up!
For the 15th Green Tuesday we are bringing a beautiful French inspired ‘Tian’ to Piece of Plate’s table. Seasoned with Herbes de Provence, made with so much love. Give it a go, my Hungarian family can vouch for it. Paired with a mushroom risotto, we dined like royals today. Bon appétit!
- 3 tomatoes* / sliced
- 1 large courgette / sliced
- 1 large aubergine / sliced
- 3-4 medium potatoes / sliced
- 1 yellow onion / chopped
- 6 cloves of garlic / 2 chopped, 4 sliced
- 150 ml olive oil
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried thyme
- ½ tablespoon of dried oregano
- ½ tablespoon of dried marjoram
- ½ teaspoon of ground pepper
- ½ teaspoon of salt
- Parmesan (optional)
- Prepare the veggies:
– Chop the onion and press two cloves of garlic.
– Cut the potatoes, courgette, aubergine and tomatoes into 2-3 mm thin slices.**
- Heat olive oil to medium temperature, add chopped onion & garlic. Stir occasionally & cook until translucent.
- Coat veggies:
– In a large bowl mix the herbs, salt and pepper with olive oil.
– Add the sliced veggies and toss until all are nicely covered in the flavoured olive oil.
- Dish assembly:
– Place the chopped onions and garlic into the bottom of an oven dish.
– Then arrange the rest of the sliced vegetables, alternating the colours. ***
– Spread the slices of the remaining four cloves of garlic evenly.
- Bake off:
– Cover the oven dish with aluminum foil and bake in a preheated oven for 30 minutes on 200°C.
– After 30 minutes remove the aluminum foil. If you fancy, cover the top with Parmesan. Place the dish back into the oven for 30 more minutes on 180°C.
* Choosing veggies with similar diameters (or clever cutting technique) will help your dish look spick and span!
** Use a mandoline slicer for the potatoes and the courgette. A sharp knife will do for the aubergine and tomatoes.
*** Arranging the courgette, aubergine and potatoes first, and later adding the tomatoes is a good way to go. While arranging the dish ensure that the veggies are evenly spread. This way, your dish will not only be well balanced but also beautiful.