76
1. Preheat your oven to 210 °C (gas mark 6-7).
2. Wash and dry the vegetables. Carefully deseed the peppers. Set aside.
3. Slice the vegetables separately in the midi bowl, using the 4mm slicing disc.
4. Arrange the sliced vegetables and garlic (unpeeled) in separate layers in an oven
dish.
5. Scatter with olives, thyme and snipped basil leaves. Sprinkle generously with olive
oil. Season.
6. Bake in the oven, adding a glass of water halfway through to prevent the vegetables
from drying out.
Provençal vegetable tian
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
10 min 10 min 20 min 20 min
BAKING
50 min 50 min 1h 1h
Tomatoes
250g 350g 500g 650g
Red peppers
½123
Green peppers
½112
Courgettes
1222
Aubergines
½112
Black olives
40g 75g 100g 150g
Garlic cloves
3456
Thyme, basil
Olive oil, salt & pepper
VEGETABLES
E4
1. Blend all the ingredients in the main bowl fitted with the metal blade for 1-2 minutes.
Season.
2. Heat a small frying pan brushed with oil. Ladle the batter into the frying pan to form
small pancakes. Cook for 1 minute on each side.
Chef’s tip: delicious with game and poultry.
Sweetcorn pancakes
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
5 min 5 min 5 min 5 min
BAKING
2 min 2 min 2 min 2 min
EQUIPMENT
8-10cm frying pan
250g sweetcorn
½11 ½2
Eggs
2356
Plain flour
60g 100g 150g 200g
Milk
10ml 15ml 20ml 30ml
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