Yield > 1
Servings
Keys : French France European Mediterranean
Ingredients :
2 x Zucchinis
2 x Eggplants
2 lrg White onions
3 x Tomatoes
2 x Garlic cloves
Parsley
Olive oil
Salt
Method :
• I just saw this southern french recipe on TV5 a minute
ago and, since I was going to type it down, thought I should
share it with you. (SAINT-TROPEZ RECIPES ON TV5)
• in an oven-proof dish, place the vegetables which should
be cut (not peeled) in round thin slices , but not too thin (1,5
cm). place first in the dish 2 rows of zucchinis which you don't
lay flat, but on the side, then add 2 rows of tomatos, then next
to the tomatoes the eggplants and then the onions (if the
slices are too large, cut the onions and re-cut each half so that
all the vegetables have about the same height), do a second
and third round or more according to the size of your dish, but
always respecting the order 1)zucchinis, 2) tomatos, 3)
eggplants 4)
• onions.
• By then, it looks so beautiful and colourful it's almost a
shame to cook it...but,
• mince very thinly (do not press!!!) garlic add the parsley
and mince both together put this mix on the vegetables.
• spread olive oil to taste (the more, the tastier...)
• put the dish in the pre-heated oven at 200 degrees (very
high but not the maximum) let it cook for 40-45 mn.
• I intend to try it tonight...I might apologize tomorrow,
but I think it could be an easy side dish to lamb cutlets...
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