Grilled Vegetable Tian

  • For the Herb de Provence Grilling Rub
  • ¼ cup diced onion
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh savoury
  • 1 teaspoon fresh lavender
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper
  • For the Vegetables
  • 1 medium aubergine, sliced into ½-inch thick circles
  • 3 green courgette, sliced on the bias in ½-inch pieces
  • 2 large beefsteak tomatoes, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup loosely packed fresh basil leaves
  • ½ cup pitted nicoise olives
  • Salt & pepper

For the Herb de Provence Grilling Rub

Purée onion, herbs, oil, lemon juice and a bit of salt and pepper in a food processor. Chill until ready to use.

For the Vegetables

Preheat grill to medium high heat.

Grill eggplant and zucchini slices for just 3 minutes on either side, then remove to a large dish.

Toss vegetables with Herb de Provence Rub, as well as with minced garlic.

Preheat oven to 190°C (or turn grill to medium).

Brush an 8 or 9-inch cast iron skillet with olive oil and arrange eggplant, zucchini and tomato slices in a circular fashion, overlapping each other closely, inserting basil leaves and olives occasionally between the slices. Season lightly and place a circle of parchment paper directly over the tian.

Bake or grill roast the tian for about 40 minutes, until vegetables are tender, and most of the liquid from the tomatoes has been absorbed. Let tian sit for at least 15 minutes, before serving.

Tian can be served warm, at room temperature or chilled.

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