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Baked Summer Vegetables with Two Cheeses



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Baked Summer Vegetables with
Two Cheeses

(Tian des Legumes d’Eté aux Deux Fromages)
Roger Verge's Vegetables in the French Style icon
by Roger Vergé, 1994, Workman Publishing Company, Inc.


“When you cut into this rustic dish, it will exude the aromas of the
Provençal countryside. For a complete summer meal, make it and
serve it in a dish that resembles a southern French tian – a glazed
earthenware baking dish. It is flavorful enough to stand on its own,
but it would also be delicious with a few sautéed veal scallopini.”

For 4 servings
Preparation: 45 minutes
Cooking time: 90 minutes

2 large onions (10 ounces total)
5 tablespoons olive oil
1 large firm eggplant (1 pound)
3 medium zucchini (1 pound total)
3 medium tomatoes (1 pound total)

1/2 pound mozzarella cheese
2 garlic cloves
1 teaspoon oregano leaves
Salt and freshly ground black pepper
3 tablespoons grated Parmesan cheese

Preheat the oven to 400 degrees F.
Peel the onions, cut them into thin slices, and cook them in a saucepan with
3 tablespoons of olive oil over moderately low heat, until they begin to turn lightly golden.
Peel the eggplant and cut into 1/4-inch-thick slices. Grease a baking sheet
with a little olive oil, sprinkle it with salt, and arrange the eggplant slices
in a single layer. Bake for 5 or 10 minutes, or until the eggplant slices
have softened but not browned.
Reduce the oven temperature to 325 degrees F.
With a vegetable peeler, remove strips of peel from the zucchini, leaving alternate stripes of peeled and unpeeled flesh. Cut into rounds 3/16 inch
thick. Wash and dry the tomatoes, remove their stems, and cut them into
slices 3/16 inch thick.
Cut the mozzarella in half, then into slices of the same thickness as the vegetables.
Peel and finely chop the garlic and mix it into the cooked onions; add the oregano leaves. Spread this onion mixture into a 12-inch-square baking
dish. Arrange the eggplant, zucchini, tomatoes, and mozzarella on top of
the onions: 1 slice of eggplant, then 1 of zucchini, 1 of tomato, 1 of mozzarella, and so forth. Stand the slices on their edges rather than laying them flat. [According to the picture, I think he means to lean them against each other in an overlapping fashion…]
Sprinkle with salt and pepper and with the remaining olive oil.
Bake for about 1 hour. The vegetable juices should have evaporated and
the vegetables should have begun to caramelize.
Press down the vegetables with a fork, sprinkle with grated Parmesan
cheese, and bake for another 10 to 15 minutes.
Serve in the baking dish, either hot or cold; this dish reheats perfectly well.

More from Roger Vergé:
Baby Artichokes en Barigoule
Eggplant with Black-Olive Stuffing
Gratin of Leeks with Beaufort Cheese
Hearts of Fennel Braised in
Vegetable Coulis

Recipes from the Heart of France

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