Accueil Savory Grilled Vegetables of the Sun

Grilled Vegetables of the Sun

Catégorie : SavoryUncategorized
I hesitated to put this picture for illustrate the recipe! These little flowers are probably kitschy, but I just wanted to give a Provencal look with these colors. So I assume my kitsch photo! These sun-roasted vegetables look like a ratatouille, but there are only three vegetables in this recipe. Caramelized red onions in the oven, grilled eggplant in olive oil and piquillos. A simple recipe, a little long to prepare (especially a long cooking) but so tasty that I am pleased to share it with you. I would like to thank my friend Monique, one of the “Queens” (the place where I give my cooking classes) who kindly accepted that I publish her recipe on the blog. I had the chance to discover her recipe at “Les Reines” and when I tasted it, I knew right away that I had to share it with you! These vegetables are equally delicious hot or cold.

Recipe of the roasted vegetables of the sun:
-10 red onions
-4 eggplants
-1 box of grilled piquillos
-sel
-ail
-rosemary, thyme
-olive oil
Start by preparing the red onions, as this takes the most time. They can be cooked the day before the recipe. Place red onions in an ovenproof dish. I cut the root with a knife in the picture, but you can put them whole because they will cook for a long time and almost everything that sticks out will burn.


 Bake at 200°C for 1h15-1h30. It’s even better in a gas oven. The onions are well cooked and caramelized.


Let them cool, then peel them. Make a reservation.

Wash and cut the eggplants into 1 cm slices. 



Brush olive oil on both sides of the slices. This method is nice for not frying the eggplant in an oil bath.

In a very hot skillet, brown the eggplant slices on both sides until golden brown.


Set aside as you go in an ovenproof dish. Do the same for all the eggplant slices.


Put in the oven at 180°C for 40 minutes to finish cooking.


While the eggplant is cooking, cut the cooled onions into small pieces. 


Remove the grilled piquillos from their box. 


Cut them into small squares. 


Mix the two vegetables in a dish, add salt and some dried herbs. 


Let the eggplants cool and then cut them into pieces.


Add to previous mixture. 

Mix well, add a little chopped garlic, sprinkle with olive oil and salt. 


These sun-roasted vegetables are as delicious hot as they are cold. 

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