Cut all the vegetables into thin slices (5 mm thick).
Place the vegetable slices vertically in a baking dish, alternating the colours, in a circular arrangement.
Add a drizzle of olive oil, then the oregano and basil leaves (keep some basil leaves for garnish).
Bake for 45 minutes at 160°C.
Cut into small cubes the Saint Agur Blue Cheese and place them on the cooked vegetables.
Garnish the vegetable tian with the remaining basil leaves. Enjoy while it’s warm.
Method
INGREDIENTS
150g Saint Agur Blue Cheese
1 green courgette
1 yellow courgette
1 aubergine
4 tomatoes
1 tbsp olive oil
fresh oregano
small basil leaves
PRODUCT View Method
Recipe Method
Cut all the vegetables into thin slices (5 mm thick).
Place the vegetable slices vertically in a baking dish, alternating the colours, in a circular arrangement.
Add a drizzle of olive oil, then the oregano and basil leaves (keep some basil leaves for garnish).
Bake for 45 minutes at 160°C.
Cut into small cubes the Saint Agur Blue Cheese and place them on the cooked vegetables.
Garnish the vegetable tian with the remaining basil leaves. Enjoy while it’s warm.
