Baked vegetables Provencal style
6 servings
60 minutes
Provençal baked vegetables are the embodiment of French culinary mastery, where simplicity of ingredients meets rich flavor. This recipe originates from the Provence region, known for its aromatic herbs and love for fresh produce. Tender eggplants, juicy zucchinis, and vibrant tomatoes soaked in olive oil and spicy garlic with thyme are baked until soft, revealing their natural sweetness and rich flavor nuances. The dish acquires a silky texture, and its aroma transports you to sunny southern France. Baked vegetables are perfect as a light side dish to meat or fish dishes and can also serve as a standalone vegetarian snack. It is a true delight for gourmets who appreciate fragrant Mediterranean cuisine.
1
Preheat the oven to 150 degrees. Cut the vegetables into 1 cm thick circles. Salt and pepper the eggplants and zucchini, and only pepper the tomatoes.
- Eggplant: 3 pieces
- Zucchini: 3 pieces
- Tomatoes: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Crush the garlic, remove the thyme leaves and mix with the garlic, chop finely. Sprinkle the resulting mixture over the vegetables.
- Garlic: 4 cloves
- Fresh thyme: 4 sprigs
3
Generously grease the baking dish with olive oil. Arrange the vegetables in rows, alternating the slices. Add a little more salt and pepper, and generously drizzle with oil. Bake in the oven until the vegetables are soft for 40-50 minutes.
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
