Tian of Vegetables with Herbs & Parmesan

Ingredients
- 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
Method
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1. Preheat oven to 200°C (180°C fan-forced)
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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.
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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.
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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.
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5. Top tian with mozzarella, drizzle with remaining pesto and scatter with basil. Season to taste.
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Tip:
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You can use purple kumara instead of orange, if preferred.
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PER SERVE
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• Energy 2489Kj • Protein 27g • Total Fat 37g • Saturated Fat 11g • Carbohydrates 34g • Sugars 13g • Sodium 582mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation