in France

Mediterranean braised vegetables

updated

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Ingredients for 4 servings:

  • 500 g zucchini
  • 500 g tomatoes
  • 500 g onion(s)
  • 500 g mushrooms, fresh
  • 500 g potatoes
  • 500 g bell pepper(s)
  • 500 g eggplant(s)
  • 1 bulb(s) garlic
  • 100 ml olive oil, good
  • Sea salt, coarse
  • pepper
  • Herbs of Provence
  • Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the vegetables. Peel the potatoes, onions, and garlic. Trim the mushrooms, leaving them whole. Halve the potatoes, tomatoes, and onions, and cut the remaining vegetables into large slices. Mix well with the garlic cloves, oil, spices, and herbs, and place on a baking sheet. Bake in a preheated oven at 120°C – 140°C for 2 hours. Tastes delicious with a fresh baguette or as a side dish with steaks or barbecue. It’s also delicious cold. Tip: If you like it spicy, add a few chili peppers/pepperoni.

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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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