Rows of zucchini, eggplant and tomato slowly melt in the oven while the kitchen smells of the South of France: Place des Épices’ organic herbes de Provence, true to the four-herb recipe of rosemary, oregano, savory and thyme, do the rest.
Serves 4 · 1 h 10 min
- Slice 2 zucchini, 1 eggplant and 4 tomatoes into thin rounds.
- Spread 1 sliced onion and 1 minced garlic clove in an oiled baking dish, then arrange the vegetables on top in tight, alternating rows.
- Drizzle with 3 tbsp olive oil, season with salt and sprinkle with 2 tsp herbes de Provence.
- Bake at 375°F (190°C) for 55 minutes, until the vegetables are meltingly tender and lightly browned.
The star of this recipe: Herbes de Provence, by Place des Épices.
