Vegetable tian with two lemons, feta, artichokes, and roasted baby potatoes
A beautiful and flavoursome vegetable tian served on a compote of onions candied with thyme and ras el hanout, then sprinkled with feta cheese crumbs with oregano, accompanied by roasted artichokes and baby potatoes.
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Ingredients
Portions:
4
150 g
baby potatoes, halved
1 clove
garlic, minced
1 tbsp
Casa olive oil
1 piece
organic lemon, sliced
100 g
artichokes, quartered
1 piece
onion, thinly sliced
0.5 tsp
ras el hanout
pinch of thyme
100 g
aubergine, sliced
100 g
San Marzano tomatoes, sliced
100 g
yellow courgette, sliced
100 g
courgette, sliced
50 g
feta cheese, crumbled
1 tsp
oregano
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (392°F).
- Toss the baby potatoes with 1 tbsp of Casa olive oil, minced garlic, and slices of organic lemon. Spread them on a baking sheet and roast for 15 minutes.
- In a pan, heat a little olive oil and sauté the sliced onion with 0.5 tsp of ras el hanout and a pinch of thyme until the onion is golden and soft.
- Layer the aubergine, San Marzano tomatoes, yellow courgette, and courgette in a baking dish. Drizzle with a little olive oil and season with salt and pepper. Bake for 20 minutes.
- Remove from the oven and sprinkle with 50 g of crumbled feta cheese and 1 tsp of oregano. Return to the oven for 5 more minutes until the cheese is slightly melted.
- Serve the vegetable tian on a bed of the candied onion, and accompany with roasted artichokes and baby potatoes.