For V for Life’s position statement on vegetarianism and veganism, please click here.

Ingredients

  • 250g aubergine
  • 400g courgettes
  • 3 ramiro peppers
  • 75–90ml olive oil
  • 1 tbsp vegetarian pesto* (*Use vegan pesto to make a vegan dish)
  • 2 cloves garlic, crushed
  • 60g flavoured ciabatta or focaccia bread slices
  • 2 tbsp parsley
  • 2 tbsp basil
  • 80g vegetarian Cheshire cheese*, finely grated (*Use vegan cheese to make a vegan dish)
  • Seasoning to taste

        Method

        1. Heat oven to 200°C/400°F/gas mark 6. Cut the aubergine and courgette into 5mm slices and the peppers into thick wedges. Mix the oil with the pesto and garlic.
        2. Heat a large griddle pan or fire up the BBQ. Brush the vegetables lightly with the oil mixture and grill on both sides until starting to soften. Then whizz the bread with the herbs in a food processor. Season well.
        3. In a ceramic quiche (dia 26cm) or casserole dish (approx 26cm x 22cm) sprinkle a layer of half the breadcrumbs on the base. Then arrange the aubergine and courgettes in overlapping circles or rows, leaving room to place the peppers in the centre or additional rows.
        4. Add the cheese to the remaining breadcrumb mixture and scatter over the top of the tian. Bake in the oven for 20 minutes until crisp. Can be served at room temperature, with a flageolet bean, tomato, onion and avocado salad.

        For more great ‘Main Meals’, click here.

        Recipe details

        Serves: 4

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        55 mins

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