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Tian of mixed Mediterranean vegetables

Ingredients 7
Servings 4


  • 2
    large potatoes, peeled and thinly sliced
  • 2
    small aubergines, thinly sliced
  • 3
    large baby marrows, thinly sliced
  • 2
    large tomatoes, sliced
  • 125
    olive oil
  • 30
    basil pesto (optional)
  • salt and milled pepper


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.

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