Provençal vegetable confit for steamer

Provençal vegetable confit for steamer

Ingredients
Number of people
-
4
+

150 g zucchini, minced

75 g minced eggplant

30 g chopped new onion

75 g peeled red pepper

2 tomatoes (about 200 g), sliced into 12 slices

1 clove garlic, chopped

80 g medium-fresh goat cheese

1 sprig of fresh thyme

4 basil leaves, chopped

4 tablespoons of olive oil

10 g sugar



Preparation 
TOTAL TIME: 1H05
Preparation: 30 min
Cooking time: 35 min
Step 1
Put oil in a frying pan and place the pepper in flat strips. Fry over low heat to dry the pepper. Season with salt, pepper and sugar very lightly.
Step 2
Put a thin drizzle of oil, sprinkle with thyme. Repeat the operation for the tomatoes.
Step 3
Cut the pepper into thin strips. Mount the vegetables in layers in the verrines, alternating colours (zucchini, tomatoes, eggplants, peppers, onions). Salt and pepper each layer, add a thin drizzle of olive oil, thyme, garlic and basil. Place a goat medallion in the middle.
Step 4
Close the verrines. Steam for 35 minutes.
Step 5
Serve it.
I add my grain of salt