Tian D'ete (provencale Style Summer Vegetable Roast) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Lovely light but tasty summer recipe from a little book called Recettes d'un Mas provencal that I bought in Baux de Provence last summer. Ingredients:
3 medium zucchini, thinly sliced |
4 fresh tomatoes, seeds removed,thinly sliced |
3 potatoes, peeled,thinly sliced |
1 onion, finely chopped |
1 clove garlic, minced |
3 tablespoons chopped parsley |
1 tablespoon chopped fresh thyme |
1/3 cup breadcrumbs |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven 180°C.
2. In a small bowl combine breadcrumbs, parsley, thyme, minced garlic, salt and pepper.
3. Pour 2 tbsp oil in a shallow ovenproof dish and evenly cover the bottom of the dish with the chopped onion.
4. Layer zucchini, potato and tomato slices, sprinkling the breadcrumbs mixture in between layers, finishing with the breadcrumbs mixture.
5. Cover with foil and put in the oven for 1 1/2- 2 hours, remove foil during the last 10 minutes.
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