Directions
- 1Put peppers into the preheated oven 350°F (180 °C) for 20 minutes
- 2Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes
- 3Blend the tomatoes
- 4Fry with olive oil onions, carrots and celery stalk. Add clarified butter
- 5Pour in tomato puree and add some bay leaves
- 6Peel the roasted peppers, chop and add to the pan
- 7Add herbs de Provence, garlic and chili
- 8Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes
- 9Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes
- 10Add thyme and basil, then blend it a little bit
- 11Spread the sauce in a mold, lay out the vegetables, alternating the sequence
- 12Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it
- 13Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes
- 14Take off the foil and roast for another 40 minutes
- 15Serve hot with parmesan and parsley
Ingredients
- 2 POUNDS Tomatoes
- 8 OZ Pepper
- 7 OZ Onions
- 7 OZ Carrots
- 3 OZ Celery stalk
- 2 OZ Chili pepper
- 2 OZ Clarified butter
- 2 cloves Garlic
- 1 tbsp Herbs de Provence
- 1 tbsp Salt
- 1 tbsp Sugar
- 1 Thyme
- 1 Basil
- 0.5 pound Zucchini
- 0.5 pound Eggplant
- 0.5 pound Marrow squash
- 10 OZ Tomato
- 7 OZ Potato
- 7 OZ Onion
- 5 OZ Pepper
- 2 fl Oz Olive oil
- 2 tsp Salt
- 1 Thyme
- 2 Bay leaf
- 1 Parmesan
- 1 Parsley
Equipment
ovenknifeblenderpanbowl
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