Casserole of vegetables with olive oil

For 3 or 4 people
15 mins preparation
1 h 15 to 1 h 30 min cooking

4 garlic cloves
3 large tomatoes
2 aubergines
2 courgettes
3 or 4 baby onions
2 or 3 carrots
12 small potatoes
Thyme Bay leaf Rosemary
Olive oil Salt, pepper
To garnish
Thyme or chive flowers
Fresh basil

Preheat the oven to 150°C

Peel and cut the garlic cloves in half. Slice all the vegetables except the potatoes into slices of about 1 cm. Chop the basil.

Pour a little olive oil in the bottom of a cast iron casserole dish and place a layer of tomatoes in the bottom. Then put a layer of aubergine, then courgette, then onions and finally carrots. Bury in half the garlic, a few sprigs of herbs, arrange half the small potatoes, season with salt and pepper, then repeat the layers as before.

Pour another drizzle of oil, season, cover the casserole and bake for 1h15 to 1h30. Check the cooking after about 1h. The vegetables must be nice and tender.

Garnish with flowers and herbs before serving.

Melting-Crispy Potatoes with Lemon “Greek Style”

For 4
10 mins preparation
50 mins to 1 hour cooking

4 large potatoes, peeled and cut into wedges
1 tbsp. oregano, thyme or rosemary – or a mixture
1 tbsp. fennel seeds
3 to 4 tbsp. olive oil
3 tbsp. lemon juice
45 cl vegetable or chicken stock
Salt, pepper

Preheat the oven to 200°C.

Put the potatoes with the herbs, oil, salt and pepper in a roasting pan, then mix well to coat the potatoes well (help yourself with a spoon or do it with your hands).

Pour the lemon juice into the stock, mix and pour into the dish.

Bake for 50 minutes to 1 hour, turning the potato wedges halfway through cooking to brown them well on all sides.

Once crispy and caramelised on all sides, remove them from the oven, season a little if necessary and serve immediately garnished with fresh herbs.

Photographs by Gunda Dittrich.