EVERYDAY

From weeknight suppers to simple entertaining, these everyday recipes keep things fresh, fast and simple.

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Vegetable tian with thyme crumb

SERVES 4-6 // PREP TIME 30 MINS // COOK 50 MINS

1 garlic clove, halved 6 slices sourdough bread

2 tbsp extra-virgin olive oil

260 gm Bolognese sauce

4 eggplant (about 1.4kg), cut into

5mm-thick slices

3 large vine-ripened tomatoes, cut into

5 mm-thick slices

3 large zucchini, cut on on angle into 5mm thick slices

3 Desiree potatoes, cut into 5mm-thick slices

25 gm each finely grated parmesan and Gruyère

½ cup firmly packed basil leaves

1 Preheat oven to 220ËšC. Grease a 22cm x 28cm ovenproof dish. Lay 4 slices of sourdough over base and rub with garlic. Top with Bolognese sauce.

2 Place eggplant, tomato, zucchini and potato, alternating upright in dish. Repeat with remaining vegetables in two rows. Season to taste, drizzle with oil and bake until vegetables are tender (45-50 minutes).

3 Meanwhile, remove crust from remaining bread and roughly tear. Toss with cheeses and place on a small baking tray lined with non stick baking paper. Bake until cheese is melted and bread golden (5 minutes).