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Le Chaudron recipe

Légumes rôtis méditerranéens

Mediterranean roasted vegetables

⏱ 50 minServes 4Easy185 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 tbspvirgin olive oil
  • 2 clovesgarlic cloves, germ removed
  • 1 tbspherbes de Provence
  • 1 pinchfleur de sel and pepper
  • 2 zucchini
  • 1 eggplant
  • 2 bell peppers red and yellow
  • 1 red onion
  • 200 g (7 oz) cherry tomatoes
  • 3 tbsp virgin olive oil
  • 2 cloves garlic cloves, germ removed
  • 1 tbsp herbes de Provence
  • 1 pinch fleur de sel and pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large baking sheet1 sheet of parchment paper1 large mixing bowl1 chef’s knife1 cutting board1 electric oven

03 — Method

  1. Preheat the oven to 200°C (400°F) convection. Line a large baking sheet with parchment.
  2. Cut the zucchini and eggplant into 2 cm (¾ in) dice. Salt the eggplant lightly and let it sweat 10 minutes.
  3. Seed the peppers and cut into large pieces. Cut the red onion into wedges, keeping the layers together.
  4. Pat the eggplant dry with paper towels to remove bitterness and excess moisture.
  5. In a large bowl, toss all the vegetables with the chopped garlic, olive oil, herbs, salt and pepper.
  6. Spread in a single layer on the sheet (essential so they roast instead of steam).
  7. Roast 30 minutes, turning halfway, until evenly caramelized.
  8. Add the cherry tomatoes for the last 10 minutes so they just burst.

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CategoryLight & healthy