Thursday, August 31, 2017

CtBF ~ MPK ~ Baked provençal vegetables

This was part of our Merdeka 2017 meals! This and paired with David Lebovitz's Baked provençal vegetables.  There is a layer of sauted onions, garlic and thyme beneath those disks of zucchini, eggplant, and tomatoes.  
Very easy and simple dish, topped with grated parmesan a couple of minutes before end of baking time.  Recipe said to cover the pan with foil and bake...  and it also said to use a wider baking vessel to prevent the vegetables from 'steaming' (so why the need for covering with foil?).  Anyways, baked both portions sans foil cover and for only twenty minutes (in total) in my tiny counter top toaster oven! 
Above: this portion was for lunch

 and the above portion was part of our dinner!
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Baked provençal vegetables (226)
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A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
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my collection of David's books:
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better still - get the book, and join us at CtBF.

5 comments:

shirley @ everopensauce said...

I see that you baked this twice. Whichever shape of the vessel the vegetables are baked in, they look great. Surprised it only took you 20 minutes.

Nana said...

This looks so good, I can't wait to pick up the ingredients and make this dish. This is the perfect time to use these items since there is still plenty of summer vegetables out there.

Anonymous said...

Looks delicious, just like mine although I think I used a bigger container. I liked the veggie combo and although the cheese made it "unauthentically French," it was still good. I used my leftovers for the filling in a frittata as well as a topping for a baked potato. I liked this. Yours is pretty also.

Mardi (eat. live. travel. write.) said...

Wow - 20 minutes? You must have sliced the veggies so very thin! Looks great!

Karen said...

This one was delicious, wasn't it? Yours looks great!