- Cut the carrots and courgettes into 0.5 cm thick slices. Cut broccoli into florets and broccoli stalk into slices. Steam vegetables separately but make sure they still retain their crunch. Plunge into iced water, remove and leave to drain.
- Chop up rosemary needles, mix with oil and Trocomare*, add vegetables and mix well. Cut tomatoes and cheese into very thin slices. Arrange in a gratin dish as in tiles on a roof. Drizzle over honey and oil.
- Preheat the oven to 200 °C. Bake the gratin on the top shelf of the oven for 15 minutes until the cheese has melted.
Any seasonal vegetables can be used. Sliced, cooked potatoes can also be added. Lukewarm goat’s cheese or a small mature soft cheese made from cow’s milk, e.g. Tomme, Camembert or Romadur, with honey, walnut oil, nuts and thyme, makes a simple but refined Provençal dessert.
Reproduced with kind permission from the Authors: Schindler, Ingrid, and Tricia Bauman. Naturally Fresh & Delicious Healthy Cooking with A. Vogel. Teufen: Vogel, 2009. Print.
- 1 kg vegetables: carrots, courgettes (zucchini),
- 1 sprig of rosemary
- 1 tbsp lemon olive oil**
- ½ tsp Trocomare®*
- 200 g tomatoes
- 300 g goat’s cheese
- 2 tbsp runny honey
- 1 tbsp olive oil
*not available in CA/UK; use Herbamare® Spicy
**Basic recipe for lemon olive oil: Finely peel the skin from 8 to 10 unwaxed organic lemons. Heat in a partially covered aluminium pan with 1 litre of olive oil over a low heat. Leave to cook very gently until no more bubbles rise up from the pieces of peel. According to the type of pan, turn the heat source up or down as required. The temperature of the oil must never exceed 110 °C. This process takes about an hour until the lemon pieces turn brown. Then sieve the oil and pour into a clean bottle. Leave a piece of peel in the oil so that you can see at a glance what kind of oil it is.