Provencal Vegetable Tian

Informations supplémentaires

35 min. | 720 kcal | easy | Family, Vegetarian | Printable version

1. Setup Preheat the oven to 425°F. Slice the eggplant, zucchini and tomatoes into slices of about 1 cm thick.

2. Cook the polenta Add the milk, the broth cube and 2 ^2P | 3 ^3P cups of water in a saucepan and bring to a boil. Pay attention to the saucepan because when the milk starts to boil, it can overflow quickly. Remove the pan from the heat and add the polenta slowly, whisking until it thickens. Lightly oil a baking dish and add the polenta.

3. Season the vegetables Mix the eggplant, zucchini and tomatoes with the herbes de Provence, a generous drizzle of oil, salt and pepper. Arrange the vegetables in layers on the polenta.

4. Bake in the oven Top with the cheddar cheese and bake in the oven for 22-25 minutes.

5. Cook the lentils Bring a small pot of water to a boil. Cook the lentils for 6-8 minutes. Drain then dry. Heat a drizzle of oil in a pan over medium-high heat and cook the lentils for 3-4 minutes until crispy. Add salt. Place on a paper towel.

6. Plate your dish Serve the vegetable tian topped with lentils. Bon appétit!

0.5unitEggplant(s)

0.5unitZucchini(s)

2unitTomato(es)

180mlCornmeal

120gMild Cheddar

15mlDried Herbes de Provence

200mlMilk 2%

1unitVegetable Broth Cube(s)

30mlBrown Lentils

What you need baking dish, pots, pan, strainer, bowl, whisk, paper towel

720 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 83g

28%

fat 31g

48%

cholesterol 69mg

23%

fiber 10g

40%

protein 29g

saturated 14g

70%

sodium 457mg

19%

sugar 17g

trans 1g