Description
A classic dish from Provence, this colorful and aromatic vegetable bake features zucchini, tomatoes, eggplant, and onion, roasted with olive oil, garlic, and herbs. With its rustic appeal and deep flavors, this dish pairs perfectly with grilled meats or crusty bread.
Ingredients
Scale
- 2 zucchini (green and yellow)
- 2 ripe tomatoes
- 1 eggplant
- 1 onion
- 2 garlic cloves, minced
- 4 tbsp olive oil
- 1 tsp dried thyme
- 1 sprig of rosemary
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini, tomatoes, eggplant, and onion into thin, even rounds.
- Arrange the vegetables in a baking dish, alternating colors to create an attractive pattern.
- Drizzle with olive oil and sprinkle with minced garlic, thyme, salt, and black pepper.
- Add fresh rosemary sprigs for extra fragrance.
- Cover with foil and bake for 40 minutes.
- Uncover and bake for another 15 minutes until slightly caramelized on top.
- Serve warm as a side dish with grilled meats, fish, or crusty bread.
Notes
- For a richer flavor, add a sprinkle of grated Parmesan or goat cheese before the final 15 minutes of baking.
- Thin, even slices help the vegetables cook uniformly.
- A mandoline slicer makes slicing quick and consistent.
- Leftovers can be stored in the fridge for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 55 min
- Category: Side Dish, Vegetarian
- Method: Baking, Roasting
- Cuisine: French, Provençal
