Photo by Annabel Langbein Media
This is a spectacular vegetable side dish, which can also stand in as a vegetarian main course. It's so pretty with its layers of vegetables and worth the little extra bit of effort that goes into its construction - layers of zucchini, tomatoes and eggplant atop a rich, fragrant onion base.
For the base
|¼ cup||Olive oil|
|2||Onions, thinly sliced|
|2||Capsicums, one red, one yellow|
|3||Garlic cloves, thinly sliced|
|1 tsp||Thyme leaves|
|1 tsp||Finely chopped rosemary leaves|
|¼ cup||Basil leaves, chopped|
For the topping
- Preheat oven to 180C. In a shallow 30-33cm-diameter round pan heat oil and cook onions, peppers and garlic, stirring occasionally over medium-low heat until softened but not browned (about 10 minutes).
- Add thyme and rosemary and season to taste with salt, pepper and sugar. Smooth evenly in pan.
- Beginning at the outside of the pan, arrange overlapping slices of zucchini, tomatoes and eggplant on top of the onion mixture. Tuck basil leaves between the layers.
- Season with extra salt and pepper, drizzle with extra oil, sprinkle with thyme and place a sprig of rosemary on top. Cover tightly and bake for 1½ hours.
- Uncover and cook until the juices have all but evaporated (about 30 minutes). Vegetable Tian keeps for 3-4 days in the fridge and is delicious hot or cold.
More festive Easter recipes from Annabel
From Essential Annabel Langbein (Annabel Langbein Media, $65), a compendium of Annabel’s best-ever savoury recipes and cooking tips. For more, visit annabel-langbein.com