Vegetable Tian with Rich Tomato Sauce

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
4-6 4-6
Vegetable Tian with Rich Tomato Sauce
Packed full of colourful veggies, this traybake is ideal for a substantial vegetarian main, or a side to any meaty centrepiece. Although it might appear like lot of chopping, this dish is well worth the effort and is sure to impress both meat and non-meat eaters.
Main ingredients
  • Vegetables
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Ovenware Square Roasting Tin
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Ovenware Square Roasting Tin
Ingredients
Method

Ingredients

  • 1 red onion, finely diced
  • 1 tbsp oil
  • 2 garlic cloves, crushed
  • 2 tbsp sun-dried tomato paste
  • 1 tbsp dried rosemary
  • 1 tbsp dried oregano
  • 1/2 tbsp smoked paprika
  • 1 400g tin chopped tomatoes
  • 2 tsp sugar
  • Sea salt & cracked black pepper
  • 1/2 lemon, zest only
  • 2 green courgettes
  • 2 yellow courgettes
  • 2 aubergines
  • 2 sweet potatoes
  • 5 tomatoes
  • 30g fresh Parmesan® cheese, grated

  • Method

  • 1
    Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
  • 2
    First make the tomato sauce. Fry the onion in the oil in a Le Creuset 3-ply Stainless Steel saucepan over a medium heat for 4-5 minutes until starting to soften. Add the garlic along with a pinch of salt and fry for a further 1 minute.
  • 3
    Add the sun-dried tomato paste, rosemary, oregano, and paprika before pouring in the tomatoes along with half a can of water. Sprinkle in the sugar and lemon zest and add a little seasoning before allowing to simmer for 10 minutes over a medium heat, stirring occasionally. You want this sauce to be nice and thick.
  • 4
    In the meantime, slice the courgettes, aubergines, sweet potatoes and tomatoes into 1/2cm discs. Place the sweet potato discs in a large bowl along with a splash of water. Place in the microwave for 2.5 minutes, turning the pieces halfway through, then drain and set aside with the other vegetables ready for assembly. Alternatively, if you do not have a microwave, blanch the sweet potato discs in boiling salted water on the hob for 5 minutes.
  • 5
    When the sauce has thickened, pour into the base of the roasting tin, levelling out with the back of a spoon. Stack the vegetables alternately and place on their side in rows in the roaster. Repeat the order of the vegetables, alternating until you have filled the roaster - depending on the diameter of the slices, you should fix approximately 4 rows into the roaster.
  • 6
    Sprinkle over the grated Parmesan® and place in the oven to bake for 35-40 minutes until the vegetables have softened and the cheese has turned golden and crisp.
  • 7
    Remove from the oven and allow to sit for 5 minutes. Serve as a main for 4 people with a fresh salad or use as a tasty vegetable side dish for up to 6.
  • 8
    Cook’s Notes
  • 9
    This dish is hugely versatile, so pick and choose the vegetables as you please, being mindful of lots of colour as well as the cooking time of all the vegetables.
  • 10
    If you replace the sweet potato with normal potatoes, ensure you blanch your potatoes for 5-8 minutes first before stacking with the other vegetables.