Provençal Summer Vegetable Tian with Chickpeas

A layered oven dish of zucchini, tomatoes and bell peppers on a bed of onions and chickpeas, with olive oil, thyme and lemon. This tian is the perfect summer dish for guests and needs little attention in the oven.

By yumbelo-Küche · 2 servings · 60 minutes

Ingredients

• 1 Stück Zucchini
• 3 Stück Tomatoes
• 1 Stück red onion
• 1 Stück red bell pepper
• 2 Stück garlic cloves
• 1 Dose Chickpeas (drained weight approx. 240 g)
• 4 EL Olive oil
• 0.5 Bund Thyme
• 0.5 Bund Basil
• 1 Stück Organic lemon (zest and juice)
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Cut the onion into thin rings, the bell pepper into strips and the garlic cloves into fine slices.
3. Add 2 tbsp olive oil to a baking dish (approx. 20 x 25 cm). Spread the onion, bell pepper and garlic in it, add the drained chickpeas, season lightly with salt and pepper and pre-bake everything for 20 minutes.
4. Cut the zucchini and tomatoes into thin slices. Arrange them alternately in an overlapping, shingle-like pattern on top of the pre-cooked vegetables.
5. Sprinkle the thyme leaves over the top, season again with salt and pepper and drizzle everything with the remaining 2 tbsp olive oil.
6. Bake the tian for a further 35 to 40 minutes, until the vegetables are soft and the edges are lightly browned.
7. Roughly tear off the basil leaves. Grate the lemon zest over the dish, drizzle it with a little lemon juice, sprinkle with basil and serve warm or lukewarm.