Roasted Vegie Tian

• YIELD: 2-4 Servings
• PREP: 10 mins
• COOK: 1 hr 15 mins
• READY IN: 1 hr 25 mins

Ingredients

• 3 Medium Sized 'Nicola' PotatoesWashed Well
• 1 Medium Eggplant
• 2 Purple Carrots
• 2 Medium Zucchinis
• (I only use organic vegies so I leave the skins on, however if you aren't, feel free to peel them)
• 2 Tbsp Safflower Oil
• 1 Tsp Dried Rosemary
• 1 Tsp Dried Basil
• 1 Tsp Fresh Thyme
• Black Pepper

Instructions

1. Slice all vegetables in 1/2cm thick slices
2. Whisk the oil, herbs and pepper together and toss through the vegetables
3. Layer the vegetables either on top of each other or as pictured above
4. Cover with foil and bake for 45 mins at 200ºC
5. Remove the foil and pour 1/8 cup of water over the vegies (Or use 1 cup of fresh passata sauce)
6. Bake for a further 30 minutes
7. Remove from the oven when the vegetables are soft and serve with fresh basil

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Easy