Caramelised vegetablesPrint Recipe
- 2 red peppers
- 2 green peppers
- 2 yellow peppers
- 4 long, thin slices of courgette
- 4 long, thin slices of aubergine
- 4 sprigs lemon thyme
- 2 Roma tomatoes
- 2 tbsp black olive tapenade
- 2 garlic cloves, halved
- 16 shavings of Parmesan
- 4 bay leaves
- Approx. 4 tbsp olive oil
- Grape seed oil, to drizzle
- Balsamic vinegar
- Fresh herbs
- Fleur de sel and freshly ground black pepper
Preheat the oven to 180°C.
Wash, peel and halve the peppers.
Wash and halve the tomatoes.
Place the peppers and tomatoes on a baking tray, season with fleur de sel and freshly ground black pepper, add the garlic cloves, bay leaves and lemon thyme and drizzle with two tablespoons of olive oil.
Place the tray in the oven and bake for 40 minutes. Set aside.
Meanwhile, heat the grape seed oil in a frying pan and fry the aubergine and courgette slices.
Season lightly with salt and pepper.
Take 4 large cold plates.
Spread a layer of black olive tapenade on each plate.
Top with the different types of vegetable and Parmesan shavings, and drizzle with two tablespoons of olive oil and some balsamic vinegar.
Finish with a twist of freshly ground black pepper, fleur de sel and some fresh herbs, if desired.
This summer dish can be served with a crusty baguette, some slices of parma ham or hot baby Noirmoutier potatoes. The caramelised vegetables will keep in the fridge for a couple of days. Enjoy!