Legumes au Four

Name: Legumes au Four
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 8
Cuisine: French
Ingredients: 2 red peppers; salt grilled bread or warmed crusty bread, to serve; 3 red onions; 2 yellow peppers; 2–3 aubergines; 16 small waxy potatoes; 6 tomatoes; 1 kg (2 lb) courgettes; extra-virgin olive oil

Baked vegetables

Preparation info

Serves
8

Difficulty
Easy
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.

Ingredients

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

Europe
France
Starter
Mediterranean
Vegan

Method

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