Fast Recipes

Vegetable tian with thyme crumb

The beauty of this dish is in its versatility - use any seasonal vegetable to satisfy your own tastes.
Thin slices of tomato, potato, eggplant, and zucchini layered horizontally in a shallow dish topped with toasted breadcrumbs.

Photo: John Paul Urizar

John Paul Urizar
4 - 6
1H 20M

If your first thought is to serve this dish as a side, think again. Featuring a layer of sourdough bread and topped with thyme crumbs, this hearty vegetable tian will no doubt keep you satisfied as a main. Make with any of your favourite vegetables, top with basil and breadcrumbs, and enjoy.



1.Preheat oven to 220˚C. Grease a 22cm x 28cm ovenproof dish. Lay 4 slices of sourdough over base and rub with garlic. Top with Bolognese sauce.
2.Place eggplant, tomato, zucchini and potato, alternating upright in dish. Repeat with remaining vegetables in two rows. Season to taste, drizzle with oil and bake until vegetables are tender (45-50 minutes).
3.Meanwhile, remove crust from remaining bread and roughly tear. Toss with cheeses and place on a small baking tray lined with non stick baking paper. Bake until cheese is melted and bread golden (5 minutes).
4.Serve warm or at room temperature, scattered with crumb, basil leaves and pepper.

Tian is a French term for a shallow, earthenware dish, as well as the food that is cooked in it. Usually, it’s a gratin (a baked dish with a crisp breadcrumb topping) of mixed vegetables.


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