Tiella di Verdure

This recipe features in these meal plans: Italian Specials.

Casserole of baked aubergine, courgette, tomato and potato layered with Parmesan cheese and fresh herbs.


  • 1 large courgette (approx 310g), cut into 5mm slices
  • 2 beef tomatoes, cut into 3mm slices
  • 6 large new potatoes (approx 110g each), peeled and cut into 3mm slices
  • 1 large aubergine, cut into 3mm slices
  • 1 large onion (approx 210g), thinly sliced
  • 2 medium tomatoes (approx 100g each), cut into eight wedges
  • 140g of mixed salad leaves
  • 60g of breadcrumbs
  • 100g of Parmesan cheese, grated
  • 14 tbsp (210 ml) olive oil
  • 3 tbsp fresh parsley, chopped
  • 3 tbsp fresh basil, chopped
  • 1 tbsp balsamic vinegar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 40 mins
  • Oven temp: 180c
  • Price per person: £2.72
  • Store cupboard: Cook's
  • Calories per serving: 996
  • 5-a-day per serving: 4.9
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Tiella di Verdure photo

778 cooks think so


  1. Preheat the grill and oven. Brush the aubergine and courgette slices with 2 tbsp olive oil and grill for 4-5 minutes on each side, or until lightly browned.
  2. Meanwhile, parboil the potato slices in lightly salted boiling water for 6 minutes. Drain and set aside.
  3. Heat 1 tbsp olive oil in a frying pan and cook the onion for 4-5 minutes, or until soft. Remove the pan from the heat and set aside.
  4. Mix 8 tbsp olive oil with the chopped parsley and basil, season generously with salt and pepper and set aside.
  5. To assemble the tiella di verdure, arrange a layer of slightly overlapping potato slices on the bottom of a large ovenproof dish. Brush the potato slices with the herb oil and sprinkle with 1 tbsp Parmesan cheese. Next add a layer of aubergine, courgette, beef tomato and onion slices and season with salt and pepper. Brush the vegetables with the herb oil and sprinkle with 1 tbsp Parmesan cheese. Repeat the process, alternating the potato and vegetable layers, until all the ingredients are used up. Finish with a layer of potatoes.
  6. Mix the breadcrumbs with the remaining grated Parmesan and sprinkle over the top of the tiella di verdure. Bake in the oven for 20-25 minutes, or until the top is golden and the vegetables are tender.
  7. Meanwhile, to make the dressing, mix 3 tbsp olive oil with 1 tbsp balsamic vinegar. Season with salt and pepper and set aside.
  8. Once the tiella di verdure is cooked, toss the salad leaves and tomato wedges with the dressing. Serve immediately and enjoy.

Cook's tips

You will need a large ovenproof dish.

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