Tian of Vegetables with Herbs & Parmesan

clock 30 minutes + 1 hour 10 minutes bowl Serves 6


  • 3 small courgettes
  • 2 small eggplants
  • 2 medium orange kumara
  • 1 medium red kumara
  • ⅓ cup extra virgin olive oil
  • 150g store bought pesto
  • 2 x 400g cans chickpeas, drained, rinsed
  • ½ cup grated Parmesan
  • 4 medium vine-ripened tomatoes, sliced thickly
  • 300g buffalo mozzarella, drained, torn
  • ¼ cup fresh basil leaves
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  • 1. Preheat oven to 200°C (180°C fan-forced)

  • 2. Using a mandolin or very sharp knife, carefully slice zucchini on the diagonal into 1cm (½in) thick ovals; place in a large bowl. Cut eggplant and sweet potatoes into 2mm thick rounds. Add to bowl with 2 tablespoons of the oil; season well. Toss to combine.

  • 3. Reserve ¼ cup of the pesto. Pulse chickpeas, remaining pesto and Parmesan in a small food processor until very coarsely combined. Spoon three-quarters of the chickpea mixture over the base of a 3-litre, 22cm x 30cm shallow ovenproof dish.

  • 4. Arrange vegetables in overlapping layers over chickpea mixture. Cover dish with foil; bake for 50 minutes or until vegetables are tender. Place tomatoes in the gaps; sprinkle with remaining chickpea mixture and remaining oil. Bake, uncovered, for a further 15 minutes or until golden and vegetables are cooked through.

  • 5. Top tian with mozzarella, drizzle with remaining pesto and scatter with basil. Season to taste.

  • Tip:

  • You can use purple kumara instead of orange, if preferred.


  • • Energy 2489Kj • Protein 27g • Total Fat 37g • Saturated Fat 11g • Carbohydrates 34g • Sugars 13g • Sodium 582mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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