Vegetable Tian with Rich Tomato Sauce

• 1 red onion, finely diced
• 1 Tbsp oil
• 2 garlic cloves, crushed
• 2 Tbsp sundried tomato paste
• 1 Tbsp dried rosemary
• 1 Tbsp dried oregano
• ½ Tbsp smoked paprika
• 1 400g tin chopped tomatoes
• 2 Tsp sugar
• Sea salt and cracked black pepper
• ½ lemon, zest only
• 2 green courgettes
• 2 yellow courgettes
• 2 aubergines
• 2 sweet potatoes
• 5 tomatoes
• 30g fresh parmesan cheese, grated

Preheat the oven to 200°C/ gas mark 6.

In a Le Creuset 3-Play Stainless Steel Saucepan over a medium heat for 4-5 minutes until soft. Add the garlic along with a pinch of salt. Fry for a further 1 minute.

Add the sundried tomato paste, rosemary, oregano, and paprika before pouring in the chopped tomatoes and half a can of water.

Next, add the caster sugar, lemon zest and some salt. Simmer for 10 minutes over a medium heat, stirring occasionally. The sauce should be thick in consistency.

Slice the courgettes, aubergines, sweet potatoes, and tomatoes into ½ cm discs. Place the sweet potato disc in a large bowl along with a splash of water.

Place in the microwave for 2.5 minutes, turning the pieces halfway through. Drain and set aside. If you do not have a microwave, blanche the sweet potato discs in boiling water on the hob for 5 minutes.

When the sauce has thickened, pour into the base of the Roasting Tin, levelling the mixture out with the back of a spoon. Stack the vegetables and place on their side in rows in the Roasting Tin.

Top with a sprinkle of parmesan cheese and bake for 35-40 minutes until the vegetables have softened and the cheese has turned golden.

Remove from the oven and allow to sit for 5 minutes. Serve as a main with a fresh salad or serve as a delicious side dish.