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provencal vegetable


Preparation : 20 min Resting : -
Cooking : 1 hr Equipment :
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Serves 6 :
1 lb tomatoes
1 green pepper
2 eggplants 
olive oil 
8 garlic cloves
2 red peppers
2 zucchinis
4 oz black olives
salt, pepper
thyme, basil 
1Preheat the oven to 410°F (gas mark 6-7).
2Wash the tomatoes, zucchinis and eggplants. Dry them and slice them separately, using the 4-mm slicing disc.
3Wash the peppers and deseed them carefully before slicing them. Arrange alternate layers of tomatoes, eggplants, zucchinis, red peppers and unpeeled garlic cloves in an oven dish. Scatter with black olives, thyme and snipped basil leaves.
4Scatter liberally with olive oil and season with salt and pepper.
5Bake in the oven, pouring over a glass of water midway through to prevent the vegetables from drying out.

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