This has a fancy name, but is pretty much “vegetables sliced very finely and cooked for a while”. It can be a side, it can be a main dish if eaten in enough quantities, and it can be mixed up to accommodate whatever vegetables you have lying about. Some examples are given below, but feel free to go crazy! The two main things are just to slice thinly and to have a dish with high sides to cook it in.
cloves of garlic, minced
1 tbsp olive oil
herbes de Provence (or whatever herbs you want)
salt and pepper
handful of grated cheese
- Soften the onion and garlic over a low heat in a frying pan then leave aside to cool.
- Butter an oval oven dish.
- Wash the vegetables and cut into thin rounds.
- Lay the onions on the bottom of the dish, then lay the potato disks flat.
- Arrange the rest of the vegetables on their side in roughly alternating order.
- Add salt, pepper, drizzle over olive oil, and sprinkle some herbes de provence.
- Cook at 180oC for 45 minutes, sprinkle the cheese over, and then cook for another 45 minutes.