EVERYDAY

V VEGETARIAN

GF GLUTEN FREE

DF DAIRY FREE

Vegetable tian with thyme crumb

SERVES 4-6 // PREP TIME 30 MINS // COOK 50 MINS

1 garlic clove, halved
6 slices sourdough bread
2 tbsp extra-virgin olive oil
260 gm Bolognese sauce
4 eggplant (about 1.4kg), cut into 5mm-thick slices
3 large vine-ripened tomatoes, cut into 5 mm-thick slices
3 large zucchini, cut on on angle into 5mm thick slices
3 Desiree potatoes, cut into 5mm-thick slices
25 gm each finely grated parmesan and Gruyère
½ cup firmly packed basil leaves

1 Preheat oven to 220?C. Grease a 22cm x 28cm ovenproof dish. Lay 4 slices of sourdough over base and rub with garlic. Top with Bolognese sauce.

2 Place eggplant, tomato, zucchini and potato, alternating upright in dish. Repeat with remaining vegetables in two rows. Season to taste, drizzle with oil and bake until vegetables are tender (45-50 minutes).

Meanwhile, remove crust from remaining bread and roughly tear. Toss with cheeses and place on a small baking tray lined with non stick