Provençal vegetables

Name: provençal vegetables
Cook time: 15 min
Total time: 80 min
Yield: 4
Cuisine: French
Ingredients: 2 thin aubergines; 2 little courgettes; 8 vine tomatoes; 1 el Provencal herbs; 3 el olive oil; 250 g mascarpone

A tasty French recipe. The vegetarian main course contains the following ingredients: aubergines, courgettes, vine tomatoes, provençal herbs, olive oil and mascarpone.

Ingredients

Kitchen Stuff

rectangular baking dish (capacity at least 2 liters)

Directions

Preheat the oven to 175 ° C.
Wash all vegetables and cut them lengthwise in slices of 1/2 cm thick. Sprinkle the aubergine and zucchini with some salt and leave to soak for 10 minutes. Dab the vegetables dry.
Put the vegetables upright in rows in an elongated greased oven dish. In and around zucchini, tomato and eggplant. Sprinkle the herbs and pepper to taste over the vegetables and drip the oil over it. Cover the dish with aluminum foil. Store in the refrigerator until use.
Place the dish on the grid in the middle of the oven and fry the vegetables for 35 minutes.
Stir in the mascarpone with salt and pepper. Remove the foil from the vegetables and spoon the mascarpone over it. Bake everything for another 15 minutes. Tasty with rice.

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Nutrition

340Calories

Sodium7% DV170mg

Fat43% DV28g

Protein20% DV10g

Carbs4% DV12g

Fiber24% DV6g

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