Tian

You might be wondering: what are the best vegetables to use when winter seems never-ending and the snow won't budge – what's on the menu? But when summer or a plentiful autumn is in full swing, vegetables come to life, bursting with flavour and aroma. While new harvests are always eagerly anticipated, for me, each season holds its own romantic charm, and with well-chosen recipes, vegetables can stay in-season all year round. Lately, I've been captivated by roasted vegetable side dishes. At a quaint English coastal market, I was amazed by the abundance of parsnips. Roasting them alongside other root veggies was immensely satisfying. Another favourite was roasted sweet potatoes, especially when paired with guacamole. Dehydrating cherry tomatoes with garlic and rosemary was a cherished pastime. Marinating peppers in honey and balsamic added a delightful twist. And discovering a unique way to prepare courgettes – cutting them into matchsticks, roasting them, then mixing them with fresh garlic, coriander and lemon juice, seasoned with za'atar – was a definite winner. And let's not forget the aubergine, so versatile and diverse, turned into aubergine caviar or delicious baba ganoush – it's simply marvellous. I want to share one of my favourite French side dishes that can easily shine as a main course. The colourful, light and delicious Provençal tian. For this, you'll need 2 courgettes, 2 aubergines, 4 tomatoes and 2 red onions, preferably of a similar diameter when sliced. Although finding uniformly sized vegetables is preferrable, it can be a challenge and it's not essential. It will still look authentic, and ultimately, the taste is what truly matters. Here's the simple process: thinly slice the vegetables into rounds of equal thickness. Layer them in colourful rows in a baking dish and drizzle with olive oil. Season with salt and pepper, generously sprinkle with fresh thyme and grated garlic, then bake in an oven preheated to 180°C for an hour. You'll soon be aware of the magical aroma of thyme and garlic tantalising your taste buds.