Provençal vegetable gratin

Name: Provençal vegetable gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Aubergines (approx. 300 g); 2 (approx. 500 g) Courgette; 4–5 Tomatoes; 8 Anchovy fillets (in oil); 8 black olives; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Vegetable broth; 3 Branches of rosemary; 1 Garlic clove; 1 Spring onion; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Aubergines (approx. 300 g)
2 (approx. 500 g) Courgette
4–5 Tomatoes
8 Anchovy fillets (in oil)
8 black olives
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Vegetable broth
3 Branches of rosemary
1 Garlic clove
1 Spring onion
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash and clean the vegetables and cut into even slices. Place vegetable slices in rows of roof tiles alternately in a greased ovenproof dish. Arrange some anchovies in between. Sprinkle with olives and press in lightly. Sprinkle 4 tablespoons of oil over the vegetables and season with salt and pepper. Pour in broth
2
Cook the casserole on the bottom rail in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 hour. If the surface becomes too dark, cover with foil
3
Wash the rosemary, shake dry, pluck finely and sprinkle on the casserole dish about 15 minutes before the end of the cooking time. Peel garlic and chop finely. Clean the spring onion and chop very finely. Remove the casserole from the oven. Mix garlic, spring onion and 1 tbsp. oil and pour over the vegetables. Serve hot with fish or grilled meat