Vegetable with Rosemary Tian - Oliviers & Co.

Vegetable with Rosemary Tian

August 08, 2019
Vegetable with Rosemary Tian

This dish of finely chopped vegetables is cooked in only the finest olive oils off the Mediterranean and then baked au gratin style in a traditional cooking pot.

Vegetable with Rosemary Tian

Servings: 4/5



Preheat oven to 300°F

Wash & dry the vegetables. Cut the eggplants into thin slices. Salt the slices & allow to sit 15 minutes to prevent bitterness & add to the flavor.

Cut the remaining vegetables into thin slices. Rub an oven dish with the clove of garlic cut in half, spread 2 tbsp. of the tapenade, drizzle with pressed olive & fresh garlic to taste.

Sort the vegetables by alternating onions, tomatoes, zucchinis & eggplants patted dry beforehand. Drizzle a generous amount of garlic oil and 1 tbsp. of White Wine Vinegar with fresh lemon thyme.

Season with salt & pepper, pluck the rosemary leaves & sprinkle over the tian. Bake in the oven for 1h30. Vegetables should be caramelized.

Serve hot or warm with a salad or with grilled meat or fish.

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