Serves 4
Prep Time: 10 minutes
Cooking Time: 55 minutes
Ingredients
250g aubergine
400g courgettes
3 ramiro peppers
75-90ml olive oil
1 tbsp vegetarian pesto
2 cloves garlic, crushed
60g flavoured ciabatta or focaccia bread slices
2 tbsp parsley
2 tbsp basil
80g vegetarian Cheshire cheese, finely grated
Season to taste
Method Heat
oven to Gas 6/200C/400F.
1. Cut the aubergine and courgette into 5mm slices and the peppers into
thick wedges. Mix the oil with the pesto and garlic.
2. Heat a large griddle pan or fire up the BBQ. Brush the vegetables
lightly with the oil mixture and grill on both sides until starting to
soften. Then whizz the bread with the herbs in a food processor. Season
well.
3. In a ceramic quiche (dia 26cm) or casserole dish (approx 26cm x 22cm)
sprinkle a layer of half the breadcrumbs on the base. Then arrange the
aubergine and courgettes in overlapping circles or rows, leaving room
to place the peppers in the centre or additional rows.
4. Add the cheese to the remaining breadcrumb mixture and scatter over
the top of the tian. Bake in the oven for 20 minutes until crisp.
Can be served at room temperature, with a flageolet bean, tomato, onion
and avocado salad.
© The Vegetarian Society 2007
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