To taste To taste To taste To taste
To taste To taste
To taste
To taste
Olive oil
Salt & pepper
Provençale vegetables
Preheat the oven to 410°F (gas mark 6-7).
Wash the tomatoes, zucchinis and eggplants. Dry them and slice them separately,
using the 4-mm slicing disc.
Wash the peppers and deseed them carefully before slicing them.
Arrange alternate layers of tomatoes, eggplants, zucchinis, red peppers and
unpeeled garlic cloves in an oven dish. Scatter with black olives, thyme and
snipped basil leaves.
Scatter liberally with olive oil and season with salt and pepper.
Bake in the oven, pouring over a glass of water midway through to prevent the
vegetables from drying out.
20 min.
Food processor 3200 3200 4200
5200
Serves 2 4 6 8
1
/
2
lb
3
/
4
lb 1 lb 1
1
/
2
lb
1
/
2
123
1
/
2
1 1 2
12
2
3
Tomatoes
Red peppers
Green peppers
Zucchinis
1 oz 3 oz 4 oz 5 oz
3 6 8 10
Black olives
Garlic cloves
20 min.10 min.
10 min.Preparation
1 hr1 hr50 min.
50 min.Cooking
•
Eggplants
1222
Vegetables
75
Thyme, basil
To taste To taste
To taste
To taste
4 mm