Slowly Cooked Vegetables with GarlicTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 90 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:35.8 kcal
Proteins:1.1 g
Fats:1.9 g
Carbohydrate:4.4 g
Fibers:1.6 g
Sugar:2.4 g
Cholesterol:0 mg
Sodium:5.3 mg
Calcium:14.7 mg
Energy:214 kcal
Proteins:6.3 g
Fats:11.6 g
Carbohydrate:26.4 g
Fibers:9.7 g
Sugar:14.5 g
Cholesterol:0 mg
Sodium:31.5 mg
Calcium:88.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
cloves of garlic
2
eggplant or aubergines
4
small zucchini
1
red sweet pepper or bell pepper
1
yellow pepper
1
green pepper
6
tomatoes
1
sprig of thyme
1
bay leaf
45
ml
olive oil
METHOD
- Preheat the oven to 180° C (350° F).
- Wash all the vegetables. Peel the peppers, removing the stems and seeds.
- Peel the tomatoes and remove the stems. Cut into large pieces.
- Leaving the skins on, cut the eggplants and zucchini into largish pieces.
- Peel the garlic, remove the germ and crush.
- Pour 2 tbsp. olive oil into a gratin dish and add half the vegetables.
- Add the garlic, thyme and bay leaf (washed and dried). Season with salt and pepper. Cover with the remaining vegetables and correct the seasoning. Drizzle with the remaining tablespoon of olive oil.
- Cook in the preheated oven for about 90 minutes until the vegetables are very tender, turning often during the cooking time. This dish is equally good hot or cold.
CHEF'S NOTES
Anne Lataillade is a French homemaker who created a blog called "Papilles et pupilles." Known for her accessible and imaginative cooking, Anne loves garlic and developed this simple, quick and tasty recipe to spotlight it.
