After an hour in the oven, the rows of zucchini, eggplant and tomato slump into something soft and fragrant with thyme. A pinch of Les Terres Blanches’ Fleur de Sel Camargue, naturally blushing pink, adds its pronounced taste of iodine.
Serves 4 · 1 h 15 min
- Soften 1 sliced onion and 1 garlic clove in olive oil and spread them over the bottom of a baking dish.
- Thinly slice 2 zucchini, 1 eggplant and 4 tomatoes, then arrange the slices upright in alternating rows.
- Drizzle with 3 tbsp olive oil, scatter with thyme and season with pepper.
- Bake at 350°F (180°C) for 1 hour, until very tender, then finish with a pinch of the pink Camargue fleur de sel just before serving.
The star of this recipe: Fleur de Sel Camargue, by Les Terres Blanches.
