Serves 4
Prep Time: 10 minutes
Cooking Time: 55 minutes
Ingredients
250g aubergine
400g courgettes
3 Ramiro peppers
75-90ml olive oil
1 tbsp vegetarian pesto
2 cloves garlic, crushed
60g flavoured ciabatta or focaccia bread slices
2 tbsp parsley
2 tbsp basil
80g vegetarian Cheshire cheese, finely grated
Season to taste
Method
Heat oven to Gas 6/200C/400F.
1. Cut the aubergine and courgette into 5mm slices and the peppers into thick wedges. Mix the oil with the pesto and garlic.
2. Heat a large griddle pan or fire up the BBQ. Brush the vegetables lightly with the oil mixture and grill on both sides until starting to soften. Then whizz the bread with the herbs in a food processor. Season well.
3. In a ceramic quiche (dia 26cm) or casserole dish (approx 26cm x 22cm) sprinkle a layer of half the breadcrumbs on the base. Then arrange the aubergine and courgettes in overlapping circles or rows, leaving room to place the peppers in the centre or additional rows.
4. Add the cheese to the remaining breadcrumb mixture and scatter over the top of the tian. Bake in the oven for 20 minutes until crisp.
Can be served at room temperature, with a flageolet bean, tomato, onion and avocado salad.
This recipe is one of twelve mouth-watering, monthly recipes, included in Season to Taste a collection of recipes using seasonal and locally sourced produce and is available free of charge by calling 0161 925 2000.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org.