Courgette & tomato tians

Courgette & tomato tians

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(1 ratings)

Prep: 10 mins Cook: 25 mins

More effort

Serves 8
Slice your vegetables on the diagonal then roast with garlic, rosemary and thyme in perfectly presented neat rows

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving

  • kcal90
  • fat7g
  • saturates1g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein2g
  • salt0g
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  • 5 tbsp olive oil, plus extra for the baking sheet
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 courgette, sliced diagonally



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 6-8 plum tomatoes, sliced lengthways
  • 2 garlic clove, thinly sliced
  • few thyme and rosemary sprigs, leaves picked and chopped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  1. Heat oven to 190C/170C fan/gas 5. Drizzle a large baking sheet with a little olive oil. Arrange a row of alternate courgette and tomato slices over the sheet with a garlic slice in between each. Repeat to make 8 rows. Scatter with the herbs, season and drizzle with the oil.

  2. Bake for 20-25 mins until the vegetables are tender. Remove from the sheet with a palette knife and set a row on each plate.

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