Tian of Mediterranean vegetables recipe

Ingredients

• 1 red pepper, quartered
• 1 yellow pepper, quartered
• 400 ml olive oil
• 1 large aubergine, thinly sliced
• 250 g haloumi cheese
• handful of basil leaves
• 50 g pine nuts, toasted
• 30 g grated parmesan

Method

1. Heat the oven to 200°C (gas 6). Put the red and yellow pepper quarters in a roasting tin, coat them with some of the olive oil and roast for about 30 minutes, until beginning to char.
2. Brush the aubergine rounds with olive oil and cook them on a hot griddle until soft. Slice the halloumi and griddle it on both sides, then set both aside.
3. Blend the toasted pine nuts with a little olive oil to form a paste. Add the basil and enough further olive oil to blend it into a pesto-like sauce.
4. Transfer the roasted peppers to a covered container for 10 minutes, then peel away their skins.
5. Build each tian in layers of aubergine, red pepper, halloumi, yellow pepper, aubergine and halloumi. Bake the assembled tians for 10 minutes and serve warm with the basil and pine-nut sauce.