This colourful centrepiece is the ultimate festive sidekick - ready to team up with all your Christmas favourites, from ham and turkey to seafood and hearty red meats. Lightly cooked instead of slow-baked, it shows off the flavours and textures of summer veggies at their best. Think tender-but-perky zucchini, sweet and snappy peppers, and tomatoes that pop with fresh, zesty acidity. A vibrant dish that cuts beautifully through all the rich holiday goodness.
To make it look as good as it tastes, keep your veggies roughly the same size. If your tomatoes are a little chunkier than your courgettes, just trim the base and slice them into neat 4 mm rounds-any extra bits can join the party with the garlic and onions. For peppers, break up bigger rings or pair up smaller slices to keep the layers balanced and beautiful.
And if you’re using our Enamel range, you can assemble the whole tian the day before and pop it into the oven right before serving. Stress-free and stunning Christmas magic.
Prep time: 45 minutes
Cook time: 30 minutes
Serves: 10 as a side dish
INGREDIENTS
5 tbsp olive oil
1 red onion, finely sliced
4 cloves garlic, minced
½ c white wine
4 fat zucchini , sliced into 4mm rounds
1 ½ sweet pointed red capsicum, finely sliced
10 medium tomatoes sliced 5mm thick
A large bunch of fresh oregano chopped roughly
4 tbsp olives, minced lightly but not mushy
Salt and pepper to taste
¼ c grated Parmesan
METHOD
Slice all your vegetables first.
Then, heat half the olive oil on medium heat in your Legacy Pan and sautè off the garlic and onion till just soft.
Add the white wine, turn the heat to low and let it reduce for 5 minutes.
Spread the mix out so it covers the bottom of the pan, sprinkle the oregano over the top and season with salt and pepper.
Now sit down and spend a few minutes creating your vegetable spiral. I used a whole zucchini as a kind of bookstop so the dominos didn’t fall! Start with a slice of corgette, then pepper followed by a slice of tomato and repeat till finished. You may have a few veges left over or you might need a few more depending on the size of them.
Heat oven to 180°C.
Spread the minced olives over the top and drizzle with the remaining olive oil. Season well and bake for 20 minutes.
Remove from oven, sprinkle with parmesan and cook another 5 minutes.
To serve sprinkle with more fresh herbs. Thyme is a delicious finishing herb and another grind of black pepper.
