Provencal Vegetable Cake

Name: Provencal Vegetable Cake
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Ingredients: 300 g Eggplant; 300 g Red bell pepper; 300 g Yellow bell pepper; 125 g Poblano pepper; 400 g Zucchini; 400 g Summer squash; 450 g Spinach; 450 g Cremini mushrooms; 5 g Porcini powder (Recipe ); 300 g Onions (halved); 60 g Garlic head (halved); 30 g Shallots (halved); 2 g Herbes de Provence, thyme & bay leaf; 30 ml Olive oil; 1000 g Roma tomatoes; 300 g Fennel (trimmed and sliced); 150 g Chicken stock (or Chardonnay ); 10 g Sugar; 850 g Canned crushed tomatoes; 6 g Basil leaves

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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