Rows of zucchini, eggplant and tomato slowly melt in the oven while the kitchen smells of the South of France: Place des Épices’ organic herbes de Provence, true to the four-herb recipe of rosemary, oregano, savory and thyme, do the rest.
Serves 4 · 1 h 10 min
Ingredients
- 2 zucchini, sliced into thin rounds
- 1 eggplant, sliced into thin rounds
- 4 tomatoes, sliced into thin rounds
- 1 onion, sliced
- 1 garlic clove, minced
- 3 tbsp olive oil, plus oil for the dish
- Salt
- 2 tsp Herbes de Provence (Place des Épices)
Method
- Slice 2 zucchini, 1 eggplant and 4 tomatoes into thin rounds.
- Spread 1 sliced onion and 1 minced garlic clove in an oiled baking dish, then arrange the vegetables on top in tight, alternating rows.
- Drizzle with 3 tbsp olive oil, season with salt and sprinkle with 2 tsp herbes de Provence.
- Bake at 375°F (190°C) for 55 minutes, until the vegetables are meltingly tender and lightly browned.
The star of this recipe: Herbes de Provence, by Place des Épices.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
