Grilled Vegetable Tian
Ramiro peppers or 2 red peppers
vegetarian basil pesto
make from flavoured ciabatta or focaccia bread slices whizzed in the food processor
finely chopped parsley
finely chopped basil
vegetarian Cheshire or cheddar cheese
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.
Tried this recipe?