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Courgette and tomato tian with pesto and mozzarella

By May 23, 2019 , , ,

The summer vegetable season seems to be kicking off a little earlier this year due to the warm spring that we had. During the summer months I tend to switch to more vegetable dishes as there's more varieties available and in season. I like to use both yellow and green courgettes for the dish as it looks more interesting. The pesto and mozzarella can be omitted if you so wish, but it adds another dimension to the dish.

4 tomatoes, whizzed into a puree or very finely chopped
2 cloves of garlic grated
1 red onion finely chopped
20ml olive oil
15g of fresh thyme and oregano finely chopped or 5g dried mixed herbs
2 courgettes sliced into rounds about 1cm thick
50ml pesto you can find my recipe here
150g mozzarella
Salt and pepper to taste

Set your BBQ up for indirect cooking at 180c or your oven at 170c (fan) 180c (normal)
Mix the tomatoes with the garlic, onion and herbs, add 10ml olive oil and stir through
Pour the mix into a round deep baking dish or cast iron skillet
Start to place the courgettes in a circle in the mixture, so that the tops stick out of the tomato base
Tear the mozzarella into pieces and place in the middle on top of the sauce
Drizzle with the rest of the olive oil
Season with salt and pepper
Bake in the oven or BBQ for 30 minutes
Garnish with the pesto once cooked

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