Description
A vibrant and sunlit Provençal gratin showcasing seasonal vegetables like zucchini, eggplant, and tomatoes. Simple to prepare, this wholesome dish is bursting with herbs and perfect for a family-friendly meal that captures the essence of southern France.
Ingredients
2 medium zucchini
1 medium eggplant
3 medium tomatoes
1 onion (yellow or red)
2 cloves garlic
4 tablespoons olive oil
2 tablespoons mixed Provençal herbs (thyme, rosemary, savory)
Fresh parsley (optional, for garnish)
Instructions
Preheat oven to 180°C (350°F)
Drizzle 4 tbsp olive oil into a 9-inch (23cm) gratin dish
Evenly spread sliced onion and minced garlic across the dish
Sauté onion and garlic briefly (if desired)
Layer zucchini, eggplant, and tomato slices in alternating colors
Sprinkle Provençal herbs, salt, and pepper over each layer
Cover the dish with aluminum foil and bake for 45 minutes
After 45 minutes, remove foil and bake 10–20 minutes longer for golden top
Let cool slightly before serving
Notes
Use cherry tomatoes for a sweeter flavor
Adjust herb amounts to taste
Optional top with crumbled halloumi cheese (halal version available)
Store leftovers in the fridge for up to 3 days
- Prep Time: 20
- Cook Time: 60
- Category: Recettes d’été provençales
- Method: Baking
- Cuisine: Provençal
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 120mg
- Fat: 13.5g
- Saturated Fat: 2g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2.5g
- Cholesterol: 0mg