Grilled vegetable tian recipe

Click to rate
(16 ratings)
Sending your rating
  • Healthy
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 55 min
  • We earn a commission for products purchased through some links in this article.
  • A tian is like a layered flan – really quick and easy to make and looks impressive. A tasty accompaniment to fish, white meat or on its own


    • 250g aubergine
    • 400g courgettes
    • 3 Ramiro peppers
    • 75-90ml olive oil
    • 1tbsp pesto
    • 2 cloves garlic, crushed
    • 60g ciabatta or focaccia bread slices, or thick chunks of bread
    • 2tbsp parsley
    • 2tbsp basil
    • 80g Cheshire cheese, finely grated


    • Heat oven to 200ºC (400ºF, gas mark 6).

    • Cut the aubergine and courgette into 5mm slices and the peppers into thick wedges.

    • Mix the oil with the pesto and garlic.

    • Heat a large pan and brush the vegetables lightly with the oil mixture and cook on both sides until they start to soften.

    • Whiz the bread with the herbs in a food processor. Season well.

    • In a ceramic quiche (26cm) or casserole dish (approx 26cm x 22cm) sprinkle a layer of half the breadcrumbs on the base. Then arrange the aubergine and courgettes in overlapping circles or rows, leaving room to place the peppers in the centre.

    • Add the cheese to the remaining breadcrumb mixture and scatter over the top of the tian. Bake in the oven for 20 mins until crisp.

    • Season to taste and serve at room temperature, with a salad.

    Click to rate
    (16 ratings)
    Sending your rating

    Related Recipes