Roasted Vegetable Tian


Full of colour and flavour, this healthy layered casserole by Chef Jonathan Collins is sure to please as a side dish or as part of a main course.

Roasted Vegetable Tian by Chef Jonathan Collins


2 plum tomatoes, seeded and quartered
16 cherry tomatoes, halved
1 carrot, peeled into ribbons
1 red bell pepper, seeded, sliced into rounds
1 green bell pepper, seeded, sliced into rounds
1 zucchini, sliced into thin strips
1 sweet potato, peeled and grated
4 leaves basil
1 cup goat cheese, crumbled
4 tbsp extra virgin olive oil
to taste kosher salt
to taste black pepper, fresh gound


  1. Layer vegetables in casserole dish starting with zucchini.
  2. Layer basil leaves on top of tomato slices and peppers.
  3. Continue on with remaining vegetables and season each layer with salt and pepper and olive oil.
  4. Top with cherry tomatoes, goat cheese and a drizzle of oil.
  5. Bake for one hour at 350 degrees.

Yield: Serves 4


Also on CBC