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Provencal Tian




Source of Recipe


Low-Carb Vegetarian by Celia Brooks Brown


Recipe Introduction


The arrangement of the vegetables in three colorful stripes makes this a piece de resistance, although you can just throw it all in haphazardly without affecting the flavor. The recipe makes a generous quantity - leftovers are lovely to eat cold as a salad.

Servings: 8




List of Ingredients




butter, for greasing

1 red bell pepper, cored and sliced into rings

1 1/2 cups/12 oz/350 g vine or plum tomatoes, sliced

1 1/2 cups/12 oz/350 g zucchini, sliced in 1/2 inch rounds

14 oz/400 g artichoke hearts, drained and halved

1 1/2 cups/12 oz/350 g eggplant, sliced in 1/4 inch rounds

1 1/3 cups/11 oz/300 g fennel, sliced

1/2 cups/2 oz/50 g good- quality black olives

4 bay leaves

7 oz/200 g fresh goat’s cheese (optional)

freshly ground black pepper

FOR THE DRESSING:

4 tbsp olive oil

1 tbsp balsamic vinegar

4 garlic cloves, thinly sliced

a handful of fresh basil, shredded

2 tbsp capers

1 tsp salt, or to taste



Recipe



Preheat the oven to 400 degrees F/200C. Lightly grease a wide rectangular ovenproof dish. Aim to alternate each pair of vegetables with one another:

Place the red bell pepper and tomatoes alternately in one red stripe across the top of the dish, and the zucchini and artichoke hearts in one green stripe across the bottom. Arrange the slices of eggplant and fennel in the middle.

Whisk together all the dressing ingredients and spoon almost all the mixture over the vegetables as evenly as possible. Brush every exposed surface with the remaining dressing. Season with plenty of pepper and garnish with olives and bay leaves.

Roast for 45-50 minutes, until the vegetables are soft, sizzling and well- browned around the edges. Remove from the oven and crumble the goat’s cheese, if using, over the surface. Serve warm or cold.

per serving
carbs: 6 g protein: 9 g calories: 180 fiber: 3 g fat: 13 g (saturated fat: 6 g)