Vegetable with Rosemary Tian

2 h
This dish of finely chopped vegetables is cooked in only the finest olive oils off the Mediterranean and then baked au gratin style in a traditional cooking pot.
All ingredients

2 tbsp of Oliviers&Co Traditional Black Olive Tapenade

Oliviers&Co Garlic Olive Oil to taste

1 tbsp Oliviers&Co White Wine Vinegar with fresh lemon thyme

1 tbsp Oliviers&Co Salt & Herbs mix for pasta & salad

4 firm zucchinis, 2 not too large eggplants, 1-2 medium red onions, 5 tomatoes, 1 sprig of rosemary, 1 garlic clove


Wash & dry the vegetables. Cut the eggplants into thin slices. Salt the slices & allow to sit 15 minutes to prevent bitterness & add to the flavor. Cut the remaining vegetables into thin slices. Rub an oven dish with the clove of garlic cut in half, spread 2 tbsp. of the tapenade, drizzle with pressed olive & fresh garlic to taste.

Sort the vegetables by alternating onions, tomatoes, zucchinis & eggplants patted dry beforehand. Drizzle a generous amount of garlic oil and 1 tbsp. of White Wine Vinegar with fresh lemon thyme.

Season with salt & pepper, pluck the rosemary leaves & sprinkle over the tian. Bake in the oven for 1h30. Vegetables should be caramelized. Serve hot or warm with a salad or with grilled meat or fish.