Vegetable Bake with Zucchini, Carrots and Bell Peppers

Ingredients

• 1 medium zucchini
• 2 red bell peppers
• 3 Carrots
• 4 medium potatoes (from the day before, cooked)
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• 5 tbsp olive oil
• 1 tsp herbs de Provence (finely chopped)
• 200 g grated Gruyère cheese
• 60 g Parmesan (freshly grated)
• 1 tbsp sliced onion rings
• 3 tbsp softened butter
• oil for greasing the dish

Instructions

1. 1.

   Wash, dry and slice zucchini into rounds.

2. 2.

   Peel carrots and slice them as well.

3. 3.

   Wash bell peppers, trim, halve, seed, remove white membranes and cut into strips.

4. 4.

   Blanch carrots in boiling salted water for 3 minutes, then drain, shock in cold water and let drain again.

5. 5.

   Peel potatoes and slice them.

6. 6.

   Grease a baking dish, layer with potato slices, sprinkle 50 g cheese, salt and pepper. Add bell peppers, sprinkle another 50 g cheese, salt and pepper. Then add carrots, sprinkle another 50 g cheese, salt and pepper.

7. 7.

   Lay zucchini rounds in a brick‑like pattern over the carrots, season and top with remaining Gruyère.

8. 8.

   Mix herbs with pressed garlic and scatter over the vegetables.

9. 9.

   Combine Parmesan with softened butter and dot in small clumps over the bake.

10. 10.

    Bake in preheated oven at 220 °C for about 20 minutes until golden brown.

11. 11.

    Serve garnished with basil.