Inspired by: Ratatouille / tian provençal
- Pitta seasonJun – Sep in the north
Summer Vegetable Tian (Ratatouille-inspired)
- Serves
- 4
- Portion
- ≈220 g
- Time
- 1 h
- Texture
- Soft
- Season
- Pitta season (summer)
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Zucchini / tori | 2 medium, sliced | 400 g | 2000 g | |
| Butternut squash | thin slices (in place of aubergine) | 250 g | 1250 g | |
| Capsicum | 1 red pepper, roasted & peeled | 150 g | 750 g | |
| Tomato | 3, sliced | 300 g | 1500 g | |
| Extra-virgin olive oil | 2 tbsp | 30 g | 150 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Dried herbs (thyme, oregano, rosemary, herbes de Provence) | 1 tsp herbes de Provence | 2 g | 10 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | basil | 10 g | 50 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g | |
| Black pepper | ¼ tsp | 0.5 g | 2.5 g |
Method
How to cook it
Step 1: Brush a dish with oil; scatter fennel seeds.
Step 2: Arrange overlapping slices of zucchini, squash, pepper and tomato; season with herbs, salt, pepper and oil.
Step 3: Cover; bake at 180 °C (350 °F) 35 minutes; uncover 15 minutes.
Step 4: Finish with torn basil.
Nutrition
Per serving, estimated
Moderate salt · 1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion and garlic→Tofennel and herbes de Provence
- FromAubergine→Tosquash (the house avoids aubergine)
Appears in
Related recipes & Indian cousins
Stews, Pies & One-Pot Meals
Lentil Shepherd's Pie with Sweet-Potato Mash
Inspired by Shepherd's pie
- Gluten-free with tamari
- Nut-free
- Vata
- Pitta
- Kapha
Stews, Pies & One-Pot Meals
Irish Root-Vegetable & Barley Stew
Inspired by Irish stew (vegetarian)
- Vegan if oil replaces ghee
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Stews, Pies & One-Pot Meals
Mild Mung Bean & Vegetable Chili
Inspired by Chili sin carne
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Stews, Pies & One-Pot Meals
Chickpea & Squash Tagine with Apricots
Inspired by Moroccan tagine
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Variations & further ideas
More from Stews, Pies & One-Pot Meals
Stews, Pies & One-Pot Meals
Lentil Shepherd's Pie with Sweet-Potato Mash
Inspired by Shepherd's pie
- Gluten-free with tamari
- Nut-free
- Vata
- Pitta
- Kapha
Stews, Pies & One-Pot Meals
Irish Root-Vegetable & Barley Stew
Inspired by Irish stew (vegetarian)
- Vegan if oil replaces ghee
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Stews, Pies & One-Pot Meals
Mild Mung Bean & Vegetable Chili
Inspired by Chili sin carne
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Stews, Pies & One-Pot Meals
Chickpea & Squash Tagine with Apricots
Inspired by Moroccan tagine
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Also good this season
Breakfasts & Porridges
Warm Bircher Oats with Grated Apple
Inspired by Swiss Bircher muesli
- Dairy-free
- Gluten-free
- Soy-free
- Vata
- Pitta
- Kapha
Soups
Zucchini & Basil Summer Soup
Inspired by Zuppa di zucchine
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Risottos, Pilafs & Grain Dishes
Warm Bulgur Tabbouleh-style Salad
Inspired by Tabbouleh
- Dairy-free
- Vegan
- Nut-free
- Vata
- Pitta
- Kapha
Risottos, Pilafs & Grain Dishes
Saffron Vegetable Rice (Paella-inspired)
Inspired by Paella de verduras
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha