Vegetable tian

4 tomatoes

3 large zucchini

2 aubergines

2 garlic cloves

A handful of finely chopped parsley

3 bay leaves

5 sprigs of fresh thyme

3 tbsp olive oil

salt and pepper for seasoning

Preheat the oven to 210°C/400°F. Clean all vegetables and slice them

finely into equal ‘rondelles’ (round slices). Sprinkle the aubergines

with coarse salt for 20 minutes, then rinse them with boiling hot

water. Drain. Rub garlic all over roasting pan, then align the slices

tightly alternating with each vegetable. Sprinkle sliced garlic all

over, place the sprigs of thyme and bay leaves on top, drizzle with

olive oil, season with salt and pepper. Cook in oven for 30 minutes.

When ready, sprinkle with fresh parsley and serve immediately.

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