A traditional French vegetable dish that combines fresh summer vegetables stewed to perfection. This recipe captures the essence of Provence in a colorful and flavorful presentation.
Preparation time
20min
Cooking time
1h
Ingredients
4 Servings
- 0.5 tsp black pepper
- 1 eggplant
- 3 garlic cloves
- 2 tbsp olive oil
- 1 onion
- 1 red bell pepper
- 1 tsp salt
- 1 tsp thyme
- 4 tomato
- 1 yellow squash
- 1 zucchini
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Slice the eggplant, zucchini, yellow squash, red bell pepper, and tomatoes into thin, even slices.
Step 3
Finely chop the onion and garlic.
Step 4
In a large skillet, heat 1 tablespoon of olive oil and sauté the onion and garlic until softened.
Step 5
Spread the sautéed onion and garlic mixture evenly on the bottom of a baking dish.
Step 6
Arrange the sliced vegetables on top of the onion and garlic mixture in an alternating pattern.
Step 7
Drizzle the remaining olive oil over the arranged vegetables.
Step 8
Sprinkle thyme, salt, and black pepper over the top.
Step 9
Cover the baking dish with aluminum foil and bake for 40 minutes.
Step 10
Remove the foil and bake for an additional 20 minutes or until the vegetables are tender.