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In Provence, this is called a ‘tian’ of vegetables, referring not so much to the…

In Provence, this is called a ‘tian’ of vegetables, referring not so much to the recipe, but rather to the tin inwhich it is cooked for a generous hour at minimum…

Colourful columns of thinly-sliced vegetables, olive oil, herbs: the dish is gorgeous, delicious, and a nutritional wonder!

Tip: cover the dish with a baking parchment for at least half of the cooking time, to prevent the top from burning.

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