courgette, tomato and olive tian

This is a dish that needs a bit of cooking time but which is simple to prepare and full of rich, deeply satisfying Provençal flavours. Serve with a simple, light salad.

2 onions, finely chopped
4 cloves garlic, finely chopped
2 tbsp olive oil
1 tsp sea salt
1 tsp dried herbes de Provence (if unavailable use a pinch each of dried thyme, rosemary and tarragon)
2 medium courgettes, cut into fairly thin slices, about the thickness of a pound coin
6 medium tomatoes, cut into fairly thin slices, about the thickness of a pound coin
2 balls vegetarian mozzarella, sliced thinly
12 whole black olives, unpitted
2 tbsp fresh basil, roughly torn or chopped
15 g vegetarian Parmesan, finely grated

View the full recipe at The Circus Gardener’s Kitchen →