Provençal Bake
Preparation : 15 min
Cooking : 50 min
Total time : 1 h 5 Rest : 0 min
Equipment
Oven
6 people
3 garlic cloves
1 tsp thyme
1 pinch salt
1 pinch pepper
70 g black olives
1 tbsp olive oil
1 courgette
1 onion
240 g tomato
2 aubergines
150 g red pepper
Associated products
Tips
If your vegetables are browning too quickly, you can cover your dish with aluminum foil halfway through cooking.
RECIPE STEPS
1
Heat the oven to 210 °C.
2
Peel and quarter the onion, then peel the garlic. Fit the food processor bowl and the midi bowl with the 4 mm slicing disc. Slice all the vegetables separately by running the program.
- 3 garlic cloves
- 1 onion
3
Lightly brush an ovenproof dish with oil. Arrange the vegetables in alternating rows and scatter the olives over the top; season with thyme, salt and pepper. Drizzle generously with olive oil.
- 3 garlic cloves
- 1 tsp thyme
- 1 pinch salt
- 1 pinch pepper
- 70 g black olives
- 1 tbsp olive oil
- 1 courgette
- 1 onion
- 240 g tomato
- 2 aubergines
- 150 g red pepper
4
Salt and pepper then cook for 20 minutes.
- 1 pinch salt
- 1 pinch pepper
5
If necessary, add half a glass of water to prevent the vegetables from drying out.
6
Continue cooking for an additional 20 minutes.
Copyright : © photos Sandra Mahut © 2014 Hachette Livre (Marabout)
