Tian of mixed Mediterranean vegetables

Name: Tian of mixed Mediterranean vegetables
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 2.00 potatoes large, peeled and thinly sliced; 2.00 aubergine small, thinly sliced; 3.00 courgettes thinly sliced; 2.00 tomatoes large, sliced; 125.00 ml fresh chillies 573; 30.00 ml pesto basil; salt and freshly ground black pepper

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

2.00	potatoes — large, peeled and thinly sliced
2.00	aubergine — small, thinly sliced
3.00	courgettes — thinly sliced
2.00	tomatoes — large, sliced
125.00 ml	fresh chillies — 573
30.00 ml	pesto — basil
	salt and freshly ground black pepper

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Method:

Preheat oven to 200 ºC. Arrange potatoes, brinjals, baby marrows and tomatoes in overlapping slices in an oven-to-table dish.
Mix oil, pesto and seasoning together and drizzle over vegetables.
Bake for about 30 minutes or until vegetables are cooked through (pierce with a skewer to test; vegetables should be crisp tender).
Serve as an accompaniment to grilled meat or chicken, or with salad as a light lunch.