Tian candied vegetables parmesan and olive oil

Tian of candied vegetables cooked slowly in olive oil and gratinated with parmesan, simple and tasty.

Vegan Gluten-Free
schedule Prep (min)
20 min
whatshot Cook (min)
50 min
timer Total (min)
1 h 10 min
account_circle Servings
4
300 kcal
Par portion
22.0 g
Lipides
8.0 g
Protéines
6.0 g
Glucides nets
Ingredients
2 medium eggplants cut into thin rounds 2 medium eggplants cut into thin rounds
2 zucchini, thinly sliced 2 zucchini, thinly sliced
100g drained candied tomatoes 100g drained candied tomatoes
40g grated parmesan 40g grated parmesan
3 tablespoons of olive oil 3 tablespoons of olive oil
1 clove of garlic, chopped 1 clove of garlic, chopped
Salt and freshly ground pepper Salt and freshly ground pepper
Instructions
  1. Preheat the oven to 160C for long, delicate cooking.
  2. In a large bowl, mix vegetables, candied tomatoes, olive oil, garlic, salt and pepper and leave to marinate for 10 minutes.
  3. Arrange in light layers in a gratin dish, pressing lightly.
  4. Leave to rest for 5 minutes.
Variants
  • Add chopped black olives for a dirty touch
Tips
  • Slow cooking develops natural sweetness and concentrates flavors without sugar.
Selected ingredients

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Elena Bianchi Italy

Chef Elena Bianchi

Italy

Italian-Regional

Vegetable-forward interpretations of regional Italian cuisine with low-carb pasta alternatives.

9 Articles 7 Recipes
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