MAGIMIX Cook Expert Recipe Manual page 97

PROVENÇAL VEGETABLE TIAN
: 15 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 P R O G R A M M E
1 onion
3 cloves garlic
1 red pepper (150g)
3 tomatoes (240g)
1 large aubergine (500g)
1 Preheat the oven to 210 °C (200 °C fan, gas mark 7). Peel the onion and garlic,
quarter the onion, halve the garlic cloves; remove the germ* if necessary.
2 Wash and dry the remaining vegetables; deseed the red pepper. Fit the food
processing bowl with the midi bowl; install the 4mm slicing disc. Slice the
vegetables using the FOOD PROCESSOR programme; keeping each type of
vegetable separate.
3 Lightly brush an ovenproof dish with oil. Arrange the vegetables in alternating rows
and scatter the olives over the top; season with thyme, salt and pepper. Drizzle
generously with olive oil.
4 Bake for 50 minutes. If necessary, add half a glass of water halfway through
baking to keep the vegetables moist.
T I P
Cover the gratin dish with aluminium foil halfway through cooking, if the
vegetables start to colour too quickly.
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285
: 50 min
: :
AT TA C H M E N T S
1 courgette (200g)
70g black olives
1 tsp thyme leaves
salt, 5 peppercorn blend
olive oil