Behind the Recipe

Recipe by: Nadège, who is French, and has been in Australia since 2007.

I am the mother of two adorable little boys and I love spending a lot of time in my kitchen. I enjoy exploring alternatives to traditional French recipes that are healthy and use non-processed and organic ingredients (when accessible). I love sharing my recipes.

As a Health and Nutrition Coach, I provide nutritional guidance, support and motivation to achieve my client’s health goals.

I work mainly with busy mums to help them in losing weight, regain more energy or simply become healthier. I meet my clients face to face or via Skype and also organise grocery shopping tours in local supermarkets in Hunters Hill, Gladesville and Ryde areas.

I believe each individual has special needs and that being healthy involves more than just a ‘balanced’ diet. In addition to understanding my client dietary habits, I also look at other aspects of his life such as:

  • Sleep and energy
  • Physical activity
  • Life balance
  • Stress

If you would like to know more about my services and the benefits of having a health coach, book your 30 minutes FREE discovery session today!

You can follow me on Instagram and on Facebook. If you are a mum or mum-to-be, you can also join my Facebook Community Group: Healthy Mums Sydney

 

 

Vegetable Tian (French Provencal)

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Keyword: Vegetables, Zucchini
Servings: 4

Ingredients

  • 3 medium green zucchini, cut into thin slices
  • 1 large eggplant, cut into thin slice
  • 3 medium tomatoes cut into 1 cm thick slices
  • 1 large brown onion, sliced
  • 2 cloves garlic, finely chopped (optional)
  • 2 tbsp olive oil
  • Rosemary
  • Himalaya salt

Instructions

  • Preheat the oven to 180 degrees C.
  • Grease an oven proof-baking dish with olive oil and add the sliced zucchini, eggplants, onions and tomatoes alternating colors and overlapping them.
  • Salt the dish.
  • Brush the vegetables with the remaining olive oil and some rosemary. 
  • After cooking the vegetables for about 30 minutes, add 150ml of boiled water to the dish to avoid the vegetables to burn.
  • Let them for another 30 minutes or until the vegetables begin to brown slightly.

Notes

Tian is the oven-proof earthenware dish we use to traditionally cook the vegetables. In France, we usually serve it with a salad or with grilled chicken or beef. It is a very healthy meal as it only contains vegetables and just a little bit of olive oil.
Bon appétit!

Vegetable Tian (French Provencal)