The summer vegetable tian, the perfect dish for a taste journey to the Mediterranean coast!

Ingredients:

• 600 grams of grape tomatoes
• 400 grams of zucchini
• 200 grams of eggplant
• 200 grams of bell peppers
• 1 yellow onion (about 125 grams)
• 1 tbsp olive oil
• 1 clove of garlic
• Provençal herbs
• salt and pepper

1. Preheat the oven to 180°C. Wash the vegetables and cut them into slices of similar thickness.
2. Mince the garlic clove and onion. Fry them in a pan with a tablespoon of olive oil and some of the Provencal herbs.
3. Cut the bell peppers into small squares of about 1 cm, fry them and melt with the onion and garlic mixture.
4. In a casserole dish, arrange the pepper sauce so that it covers the bottom.
5. On top, arrange the vegetable slices, alternating them to form a rosette.
6. Season with salt and pepper, pour a dash of olive oil and sprinkle the vegetables with Provencal herbs.
7. Place in the oven for about 50 minutes and serve hot, or warm.
8. Ingredients mentioned in italics are not included in the recipe pack, but can be added to your basket in 1 click.