About This Recipe
This vegetable dish is a Provencal tradition. These sunny vegetables "au gratin" are perfect for sharing with family and friends.
Ingredients
At Oliviers&Co
Moulin de Mouriès Olive Oil
Garlic Olive Oil
White Condiment
Black Tapenade
Salt & Herbs Mix for Pasta and Salads
At the market
4 zucchinis
2 eggplants
2 red onions
5 tomatoes
1 rosemary sprig
1 garlic clove
Salt
Directions
Preheat oven to 320°F.
Wash and dry the vegetables. Cut eggplants into thin slices. Top revent bitterness, season with salt and leave to rest for 15 minutes. Cut the other vegetables into thin slices. Halve the garlic clove.
Rub a gratin dish with the garlic clove. Spread 2 tbsp of tapenade and drizzle with garlic olive oil.
Arrange the vegetables, alternating onions, tomatoes, zucchinis and eggplants. Drizzle with white condiment.
Sprinkle with salt & herbs mix and rosemary. Bake for 1h30 or until vegetables are caramelized.
Finish with a drizzle of mature olive oil and serve warm with a green salad or grilled meat.