Legumes au Four

Baked vegetables

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

The fragrant Mediterranean vegetables that we associate with Provence are at their best in this very simple recipe. It is so good that I have it on my list of favourite dishes. It can be served as a first course or a light meal accompanied by grilled or good fresh crusty bread.


  • 2–3 aubergines
  • 1 kg (2 lb) courgettes
  • 6


Preheat the oven to Gas Mark 7/220°C/450°F.

Wash and dry the vegetables, leaving the skins on all but the onions. Cut them into large chunks; the courgettes, onions and peppers in 4 pieces, the potatoes and tomatoes in half, and the aubergines in 4 or 6 pieces. Make a few slash