This roasted vegetable tian makes a nice appetizer or side. No recipe. I roasted all the vegetables individually and then assembled the structure. From the bottom up: roasted eggplant, fired roasted red peppers, sautéed mushrooms deglazed with Amontillado Jerez, roasted zucchini, roasted cherry tomatoes.
The sauce in a simple purée of fresh basil leaves, olive oil and a little lemon juice. Garnished with organic sun-dried Peruvian olives which are the best cured olives I’ve ever tasted.
