Timbales of Vegetables in Sorrel - France

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400°F.
  • Wash all the vegetables.
  • Deseed the (bell)peppers, and cut them into smallish, uniform pieces.
  • Cut the eggplant into similar sized pieces (just a little smaller than the diameter of the zucchini).
  • Cut the zucchini into quarter inch thick slices.
  • Wash the sorrel, chop it and set it aside.
  • Heat the oil in a wide frying pan, and sauter the vegetables over high heat for 5 minutes. Salt and pepper them. Set aside.
  • In a large bowl, beat the cream with the eggs and the sorrel. Add all of the vegetables to this mixture.
  • (Alternatively, cook the sorrel for a few minutes in oil, and add them, cooked, to the cream and eggs.).
  • Divide the mixture into 6 ramekins of suitable size, and put them into a baking pan. Fill the baking pan with water to come up to half the height of the ramekins.
  • Put it into the oven and cook for 25 minutes.
  • Serve immediately.
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