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Grilled Vegetable Tian


  • 1 large aubergine eggplant
  • 3 medium courgettes zucchini
  • 3 Ramiro peppers or 2 red peppers
  • cup olive oil
  • 1 tablespoon vegetarian basil pesto
  • 2 cloves garlic crushed
  • ½ cup breadcrumbs
  • make from flavoured ciabatta or focaccia bread slices whizzed in the food processor
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped basil
  • 1/3 cup vegetarian Cheshire or cheddar cheese finely grated
  • pinch of salt
  • freshly ground pepper


  • Top and tail the aubergine and courgette and cut into half inch slices.
  • Cut the peppers into thick wedges.
  • Mix the oil with the pesto and garlic.
  • Heat a large griddle pan or fire up the barbecue.
  • Brush the vegetables lightly with the pesto and oil mixture and grill on both sides until starting to soften.
  • Preheat the oven to 400°F (200°C).
  • Mix the breadcrumbs with the finely chopped herbs, a pinch of salt and some pepper to taste.
  • Sprinkle a layer of half the breadcrumbs on the bottom of a quiche dish or round casserole (approximately ten inches in diameter).
  • Arrange the aubergine and courgettes in overlapping circles or rows, leaving room to place the peppers in the centre.
  • Layer the pepper slices in the centre.
  • Add the cheese to the remaining breadcrumb mixture and scatter on top of the tian.
  • Bake in the oven for 20 minutes until the vegetables have softened and the topping is crispy.
  • Serve warm or at room temperature.


Slightly adapted from the Vegetarian Society.
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