Instructions: I just saw this southern french recipe on TV5 a minute ago and, since I was going to type it down, thought I should share it with you. (SAINT-TROPEZ RECIPES ON TV5)

in an oven-proof dish, place the vegetables which should be cut (not peeled) in round thin slices , but not too thin (1,5 cm). place first in the dish 2 rows of zucchinis which you dont lay flat, but on the side, then add 2 rows of tomatos, then next to the tomatoes the eggplants and then the onions (if the slices are too large, cut the onions and re-cut each half so that all the vegetables have about the same height), do a second and third round or more according to the size of your dish, but always respecting the order 1)zucchinis, 2) tomatos, 3) eggplants 4)

onions.

By then, it looks so beautiful and colourful its almost a shame to cook it...but,

mince very thinly (do not press!!!) garlic add the parsley and mince both together put this mix on the vegetables.

spread olive oil to taste (the more, the tastier...)

put the dish in the pre-heated oven at 200 degrees (very high but not the maximum) let it cook for 40-45 mn.

I intend to try it tonight...I might apologize tomorrow, but I think it could be an easy side dish to lamb cutlets...

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