 Provencal Baked Vegetables
A very good recipe. I've never had any leftovers with this one..
From James Barber's Peasant's Alphabet..
Provencal Baked Vegetables
1- onion sliced
1- medium eggplant, sliced
2-tomatoes, sliced
1- medium zucchini, sliced
salt and pepper to taste
4- cloves garlic, chopped
1- tsp./5 ml basil
1- tsp./5 ml oregano
1- cup/250ml mozzarella, grated
1/4 cup/60 ml parmesan
3- Tbsp/45 ml oil
Preheat oven to 350 F (177 C). Grease an oven-proof dish and place alternate slices of onion, eggplant, tomatoes, and zucchini in the dish.
Sprinkle with salt, pepper, garlic, basil, oregano, mozzarella, and parmesan.
Drizzle the oil over top and bake for 25 to 30 minutes, or until the cheese is bubbling and browned and the vegetables have softened. Serves 4
My notes: if you have fresh basil and oregano, even better.. Just add more of course, to your own taste..
I use olive oil only
Don't cut back on the garlic.. It's an important part of the recipe..
I have omitted the onion at times, (picky eaters) still very good..
I've also used finely grated asiago in place of parmesan. Good with either one..
Enjoy!  | 
