Starters

• Mediterranean vegetable tians

• Portions : 6
• Cooking time : 45 min
• Preparation : 25 min

Ingredients

• 1 onion
• 5 ml (1 tsp.) olive oil
• 2 potatoes
• 2 tomatoes
• 1 small eggplant
• 1 zucchini
• 5 ml (1 tsp.) olive oil
• Thyme to taste
• Basil leaves to taste
• 90 ml (6 tbsp.) tomato juice
• Salt and pepper to taste

• Ingredients for tomato and fresh herb coulis

• 300 ml (1 1/4 cup) tomato juice
• 1 ml (1/4 tsp.) Tabasco
• 10 ml (2 tsp.) cider vinegar
• 15 ml (1 tbsp.) fresh tarragon, chopped
• 15 ml (1 tbsp.) fresh coriander, chopped
• 10 ml (2 tsp.) cornstarch
• 30 ml (2 tbsp.) water
• Salt and pepper

Preparation

Slice onion and caramelize in a bit of oil. Season to taste.

Wash other vegetables. Cut into ½ cm thick slices, with peel on. Oil either large muffin tins or six 200 ml ramequins for individual tians.

Fill the molds in the following order: potato, zucchini, tomato, eggplant, caramelized onion, tomato, potato. Season each layer with salt and pepper. Add a couple of thyme leaves, basil leaves in several layers. Pour 15 ml (1 tbsp.) of tomato juice in each mold.

Bake in a 205oC (400°F) oven for approximately 45 minutes.

To serve as a cold starter, cool for six hours before unmolding. Serve with tomato and fresh herb coulis. To serve as a main dish, let stand for 10 minutes before unmolding. Reheat in microwave as needed.

Note: This dish can also be made in a large 6-cup dish, but you need to bake a little longer.

Variation: The coulis can be replaced with spinach fried in butter, or a purée of broccoli or rutabaga.

Tomato and Fresh Herb Coulis

Bring tomato juice, Tabasco, cider vinegar, tarragon, coriander, salt and pepper to a boil. Mix cornstarch in 2 tbsp. cold water and add to boiling coulis. Bring to a boil again and set aside. Serve hot or cold.