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Baked Provence vegetables

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Ingredients for 4 servings:

  • 8 m.-sized potatoes
  • 4 tomatoes
  • 2 zucchinis
  • 1 eggplant(s)
  • 1 bell pepper(s), red
  • 2 onions
  • 2 cloves garlic
  • Salt and pepper, ad mill
  • 6 tbsp olive oil
  • 2 tsp mixed herbs, chopped (e.g. thyme, rosemary, parsley)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 200°C. Wash and trim the potatoes, tomatoes, zucchini, eggplant, and peppers. Halve the potatoes and tomatoes, and cut the zucchini and eggplant into fairly thin slices. Cut the peppers into strips. Peel the onions and garlic cloves and cut them lengthwise into thin wedges. Layer the vegetables on a baking sheet lined with baking paper and season with salt and pepper. Mix the olive oil with the chopped herbs and pour over the vegetables. Cover with aluminum foil and cook for about 50-60 minutes. Remove the aluminum foil 10 minutes before the end of the cooking time. Tastes delicious with grilled meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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