Provencal Vegetable Cake

Get ready for a burst of Mediterranean flavors with this delightful Provencal vegetable cake! This fabulous and healthy dish is a true celebration of summer, featuring an array of fresh and colorful vegetables straight from the garden. Layered with all the veggies you can imagine, mushroom duxelles and tomato marmalade, this savory cake is a feast for both the eyes and the taste buds. Imagine perfectly cooked slices of zucchini, ripe tomatoes, tender eggplant, and aromatic herbs, garlic, shallots and onion confit coming together to create a symphony of flavors. Each bite offers a delicious combination of textures and tastes, making this dish a standout choice for a light and satisfying meal. Join me in the kitchen as we embark on a culinary journey to Provence, where the sun-kissed ingredients take center stage in this vegetable masterpiece. Let's explore the vibrant colors, the fragrant herbs, and the wholesome goodness of this Provencal vegetable cake. Trust me, once you try this recipe, you'll be coming back for more!

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Vegetables

Wash vegetables and set aside. Turn on bbq or grill. Slice, and season eggplant and zucchini with olive oil and salt. Use your favorite spice rub if desired or pesto. Trim fennel, remove outer shell if necessary and slice. Give a quick wash to the mushrooms. Pat dry on paper towels. Trim off bottoms and quarter. Make a duxelles using the food processor. First, roast bell peppers and begin cooking the bouquet in foil. Place roasted peppers in a freezer bag, and let sweat for 15 min. Peel and seed. Roast tomatoes and peel; set aside. Grill eggplant and zucchini; set aside. In a hot frying pan. sauté mushroom duxelles with no fat for 5 minutes on hight heat. Add a drizzle of olive oil and cook for 5 minutes more. Transfer duxelles to a place; set aside. In the same pan, sauté fennel for 5 minutes, season with salt and pepper. Deglaze with stock, cover and let cook for about 20 minutes. Heat up a large pot, drizzle some olive oil and salt – Wilt spinach stirring swiftly for about 3 minutes; drain and wrap up in paper towels, and press down to extract as much moisture as possible. Skin and seed all bell peppers and season with salt and pepper.

Roasted Bouquet

Wrap all ingredients in heavy duty foil and place on grill – flip and rotate every so often. Let mixture to confit for 45 min. Cool, unwrap and squeeze out flesh from garlic, onion, and shallots. Roughly chop and reserve. Discard thyme and bay leaf.

Tomato Marmalade

Chop roasted tomatoes. In a large and hot frying pan, throw in the garlic-onion mixture; add more olive oil if necessary. Add tomatoes, sugar and fennel and the canned crushed tomatoes. Cook for 20 minutes. Divide mixture into two batches. Use the food processor to break that down with the basil. Return mixture to the pan and cook on low heat for 50 minutes. Readjust seasoning with salt and pepper and cayenne. Let cool tomato marmalade in the pan.

Montage

Line cake ring with parchment. Start with a layer of eggplant followed by half mushroom duxelles. Add summer squash, red bell peppers, spinach, yellow bell peppers, mushroom duxelles, zucchini and poblano. Top cake with a piece of plastic wrap. Insert a round and flat device that fit in the cake ring. Put weight on top such as cans. Surround the base of the cake ring with paper towels and refrigerate overnight. Last touch up, top cake with the tomato marmalade. Serve warm or cool. Bon appétit!

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