Chef's recipes: Southern French Vegetable Fondue

Article publié par Pascal Brot, chef de cuisine le 21/05/2011 à 12:17
Catégories : Chef's Recipes
Tags : recipes, Southern French Vegetable Fondue
Vegetables from the south are now coming into season, so it’s time to feast on a variation of the traditional ratatouille:
 
Serves 4
 
  • 400g courgettes (zucchini)
  • 400g red and yellow bell peppers
  • 400g aubergines (eggplant)
  • 400g fresh tomatoes
  • 200g onions
  • 3 cloves of garlic, chopped freshly ground pepper,
  • fleur de sel (high quality, unrefined sea salt),
  • olive oil and thyme
 

Preheat oven to gas mark 7 (425°F / 220°C) while you prepare the vegetables. For the courgettes and aubergine, peel every other one, then cut into 2cm cubes. Cut and seed the peppers, then cut into same-sized pieces. Put all the vegetables in a large oven dish adding salt, pepper and a goodly amount of olive oil. Leave in the oven for around twenty minutes. Once they’re cooked, remove the roasted vegetables  from oven and drain. Peel and finely chop the onions, then place in olive oil, with the garlic and the seeded and finely chopped tomatoes. Lightly brown in oven with a few sprigs of thyme for 15 minutes. Then add back the grilled vegetables and cook for ten or so minutes, still on low heat. Your Southern French Vegetable Fondue is ready and full of flavour. Bon appétit! 

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