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(serve 4 people)
This is a very traditional recipe from the South of France. The vegetables bake slowly and should melt in the mouth, being almost confit in the oil. Lovely hot, lukewarm, or even cold as a salad. Perfect in accompaniment to grilled meats a Poulet citron moutarde (see recipe) or fish or on its own with French crusty bread.
Most vegetables can be used. It is also lovely with carrot, onions, and fennel too, but we used these here:
1 red pepper
1 clove garlic
3 tablespoons olive oil
Salt & Pepper
Slice all the vegetables into 4 mm thick slices
In a bowl Mix them with 1 tablespoon of the oil and the herbs
In an earthenware oven dish alternate the vegetables in vertical layers, like if you were making an apple tarte- start with the slice aubergine(you may have to slice then in two if very large)., courgette, pepper, carrot, tomato, until you run out.
Sprinkle with more herbs, drizzle the rest of the olive oil (you may even want to add a little more…
Season with salt and pepper
Bake in the oven at 170 degree fan oven for about 45 minutes