Provencal Roasted Vegetables

Thinly sliced zucchini, tomatoes, and potatoes are vertically arranged in a dish, seasoned with herbs, topped with cheese, and baked in the oven. The result is a delicious vegetable dish with a stunning appearance that will impress your guests.

Details

Preparation Time: 20 minutes
Cooking Time: 70 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 6

Ingredients

4 spoon Butter, unsalted
2 piece Onion, raw
2 piece Small pumpkins
2 piece Tomato, red
4 pieces Potatoes, white
1 teaspoon Salt, table
0.5 teaspoons Spices, pepper, black
1.5 teaspoons Spices, thyme, dried
40 g Cheese, Parmesan, grated

Steps

Wash the zucchini, tomatoes, and potatoes, and slice them into evenly thick rounds (approximately 4 mm thick). Place the sliced vegetables in a large bowl. Season with salt, freshly ground pepper, and a mixture of Provencal herbs, then mix well.
Peel and finely chop the onion. Heat two tablespoons of oil in a pan, and sauté the chopped onion for 10 to 12 minutes, stirring occasionally, until softened and starting to caramelize.
Lightly grease a round pie dish (26 cm in diameter) with oil. Spread the sautéed onion evenly over the bottom. Starting from the outer edge and working towards the center, arrange the vegetables vertically in layers, alternating the types. Drizzle the vegetables with two tablespoons of melted butter. Cover the dish with aluminum foil. Bake the vegetables in a preheated oven for 30 minutes, then remove the foil and add the cheese. Bake for another 35 to 40 minutes, until the vegetables are fully softened and nicely browned. Let the prepared dish rest for 10 minutes before serving.

Nutrition Information (Per 100g)

Calories: 72.71 kcal
Fat: 2.93 g
- Saturated Fat: 1.83 g
Carbohydrates: 9.58 g
- Sugars: 1.28 g
Protein: 0.98 g
Fiber: 1.46 g

Advice

The dish is originally called "tian provençal". The name comes from the eponymous dish in which the vegetables are baked. Butter can be replaced with olive oil.