Nutrition Facts
6 servings
6
Recipe for Vegetable Tian with Malted Yeast
To celebrate the return of sunny days, discover this delicious recipe for a baked vegetable dish with nutritional yeast!
Vegetable Tian
4 Medium-sized red tomato
4 Medium-sized yellow tomato
3 Small purple eggplant
5 Mini striped eggplant
3 Small green zucchini
2 Little yellow zucchini
Basil
2 Organic malted yeast
Grated Parmesan cheese
Olive oil
Flower of salt
Freshly ground pepper
Tomato sauce
500 Organic crushed tomatoes
4 cloves Chopped garlic
1 Onion
Olive oil
Thyme
7 Basil
Flower of salt
Freshly ground pepper
Directions
1
In a large pot, sauté the chopped onion in a little olive oil. Add the chopped garlic, stir, and pour in the 500 ml of crushed tomatoes.
2
Add a little water, sprinkle with thyme, season with salt, cover, and let cook for 50 minutes, adding a little water if necessary. Set aside.
3
Slice the vegetables (about 1.5 cm thick) using a mandoline. Stack them in several piles, alternating each vegetable and placing a small basil leaf on each slice of yellow tomato.
4
Preheat the oven to 180°C. In a suitable dish, place a nice layer of the cooked tomato sauce at the bottom. Scatter a few basil leaves here and there.
5
If necessary, even out your piles of vegetables if they are not the same diameter, then place them one behind the other, up to the last one.
6
Sprinkle with a little grated parmesan, nutritional yeast, and drizzle with a splash of olive oil.
7
Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and continue cooking for at least another 20 minutes.
8
To finish, monitor and extend the cooking time if necessary for another 10 minutes. Remove your dish from the oven and allow it to cool slightly before serving.
Ingredients
Vegetable Tian
4 Medium-sized red tomato
4 Medium-sized yellow tomato
3 Small purple eggplant
5 Mini striped eggplant
3 Small green zucchini
2 Little yellow zucchini
Basil
2 Organic malted yeast
Grated Parmesan cheese
Olive oil
Flower of salt
Freshly ground pepper
Tomato sauce
500 Organic crushed tomatoes
4 cloves Chopped garlic
1 Onion
Olive oil
Thyme
7 Basil
Flower of salt
Freshly ground pepper
Directions
Directions
1
In a large pot, sauté the chopped onion in a little olive oil. Add the chopped garlic, stir, and pour in the 500 ml of crushed tomatoes.
2
Add a little water, sprinkle with thyme, season with salt, cover, and let cook for 50 minutes, adding a little water if necessary. Set aside.
3
Slice the vegetables (about 1.5 cm thick) using a mandoline. Stack them in several piles, alternating each vegetable and placing a small basil leaf on each slice of yellow tomato.
4
Preheat the oven to 180°C. In a suitable dish, place a nice layer of the cooked tomato sauce at the bottom. Scatter a few basil leaves here and there.
5
If necessary, even out your piles of vegetables if they are not the same diameter, then place them one behind the other, up to the last one.
6
Sprinkle with a little grated parmesan, nutritional yeast, and drizzle with a splash of olive oil.
7
Cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and continue cooking for at least another 20 minutes.
8
To finish, monitor and extend the cooking time if necessary for another 10 minutes. Remove your dish from the oven and allow it to cool slightly before serving.
Notes
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