Provencal Vegetable Cake - Bruno Albouze - THE REAL DEAL

Provencal Vegetable / Vegan Cake Recipe

Serves 8 to 10. Make a day ahead.
1 ea. eggplant, sliced lengthwise
2 ea. red bell pepper
2 ea. yellow bell pepper
1 ea. poblano pepper (optional)
2 ea. zucchini, sliced lengthwise
2 ea. summer squash, sliced lengthwise
1 lb (450g) spinach
1 lb(450g) cremini mushrooms
1/4 tsp porcini powder (optional).

1 onion, halved skin on
1 garlic head, halved skin on
2 ea. shallots, halved skin on (optional)
1/4 tsp herbes de Provence
≈ 1 sprig of thyme
1 ea. bay leaf
1.5 Tbsp (25g) olive oil
Salt and pepper.
Wrap in heavy duty foil and place on grill – flip and rotate every so often and cook to confit for ab...

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