Legumes au Four from The Cooking of Provence by Patricia Lousada
The fragrant Mediterranean vegetables that we associate with Provence are at their best in this very simple recipe. It is so good that I have it on my list of favourite dishes. It can be served as ...
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Ingredients
- extra-virgin olive oil
- salt grilled bread or warmed crusty bread, to serve
- 3 red onions
- 2 red peppers
- 2 yellow peppers
- 16 small waxy potatoes
- 2–3 aubergines
- 1 kg (2 lb) courgettes
- 6 tomatoes
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