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A simple, classical French crockery that has been made successful immoderate signifier since the Middle Ages, erstwhile cooks filled pots with layers of vegetables and took them to a communal colony oven to bake.

From Potomac cooks Michele Arnaud and Catherine Arnaud Charbonneau.

Ingredients

Extra-virgin olive oil
1 mean yellowish squash (ends trimmed), chopped crosswise into bladed slices
1 mean zucchini (ends trimmed), chopped crosswise into bladed slices
1 tiny purple/white eggplant (stem extremity trimmed), chopped crosswise into bladed slices
1 Roma tomato, chopped crosswise into bladed slices
1 tiny yellowish onion, chopped into precise bladed slices
Sea salt
Freshly crushed achromatic pepper
1/4 cupful freshly shredded parmesan cheese

Nutritional Facts

Per serving

Calories
170
Fat
13 g
Saturated Fat
3 g
Carbohydrates
14 g
Sodium
180 mg
Cholesterol
5 mg
Protein
5 g
Fiber
6 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Potomac cooks Michele Arnaud and Catherine Arnaud Charbonneau.

Tested by Michele Arnaud and Catherine Arnaud Charbonneau.

Published April 19, 2011

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Updated March 13, 2026

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