Provençal vegetables

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 15
Servings 4
Time 25 minutes

Ingredients

  • 2
    courgettes, sliced
  • 3
    tomatoes, sliced
  • 2
    small aubergine, sliced
  • 1
    yellow pepper, sliced
  • 60
    ml
    olive oil
  • 3
    cloves garlic, finely chopped
  • 2
    red onions
  • 30
    ml
    butter
  • 5
    ml
    freshly chopped parsley
  • 3
    ml
    freshly chopped origanum
  • 3
    ml
    freshly chopped rosemary
  • 2
    ml
    freshly chopped sage
  • salt and freshly ground black pepper
  • 30
    g
    grated Parmesan or Pecorino cheese
  • French bread to serve
 

Method

30 minutes
 
Place the courgettes, tomatoes, brinjal and yellow pepper in a saucepan and add a little water. Cover and bring to the boil. Allow to boil for two minutes, then remove from the heat and drain. Heat the oil in a small saucepan. Add the garlic and onion (cut into six pieces, lengthways) and cover. Allow to cook over low heat for three minutes. Grease an ovenproof dish with the butter and arrange the vegetables in the dish. Add the onion, garlic and oil and sprinkle with fresh herbs. Season with salt and pepper and top with the grated cheese. Bake in preheated 200 °C oven for 25 minutes and serve with French bread.
 

Read more on: bake
 

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