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Le Chaudron recipe
Légumes grillés méditerranéens
Griddled Mediterranean vegetables
⏱ 25 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2zucchini
1eggplant
2bell peppersred and yellow
1red onion
200 g (7 oz)cherry tomatoes
3 tbspolive oil
2 tbspbalsamic vinegar
2 clovesgarlic
1 tbspherbes de Provence
1 pinchsalt and pepper
- 2 zucchini
- 1 eggplant
- 2 bell peppers red and yellow
- 1 red onion
- 200 g (7 oz) cherry tomatoes
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic
- 1 tbsp herbes de Provence
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the zucchini and eggplant into 1 cm (½ in) rounds. Salt the eggplant lightly and let drain for 10 minutes.
- Seed the peppers and cut into large pieces. Cut the red onion into wedges.
- Pat the eggplant dry.
- In a large bowl, toss all the vegetables with 2 tablespoons olive oil, herbes de Provence, salt and pepper.
- Heat a griddle over high heat (220°C / 425°F) and oil it lightly.
- Griddle the vegetables in batches for 8 minutes, turning regularly.
- Meanwhile, chop the garlic and mix with the balsamic vinegar and remaining olive oil.
- Arrange on a large platter, drizzle with the garlic balsamic dressing and serve warm.
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