Zucchini, tomato, eggplant: now is the time to cook these vegetables, which will soon be out of season.
Laurent Mariotte gives you his ideas for simple and tasty recipes for, again, a little taste of summer.
On a strictly calendar level, the end of summer is imminent.
But good news: vegetables from the sun are still in season for at least a month!
If you are fond of zucchini, eggplant and tomatoes, be reassured and inspired thanks to Laurent Mariotte, who delivers his simple recipes for cooks.
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A thin zucchini tart
First tip: the courgette is ripe when it is ... a little hairy!
The little fluff on the vegetable means it's fresh.
Laurent Mariotte recommends cutting it finely to prepare a thin tart, perfect as a starter.
We buy a fresh puff pastry, frozen or from the baker, which we bake 20 minutes between two plates, at 170 degrees.
We cut zucchini strips, cut with a mandolin or economy.
>> RECIPE
- Zucchini sautéed in a pan, easy and tasty
With the remaining heart of the zucchini, cut into cubes, we make a small pan in olive oil that we mix with the fresh goat cheese before spreading it on the dough.
As for the zucchini tagliatelle, they are softened with lemon, olive oil and basil before placing them on the pie.
Everything takes less than twenty minutes!
Candied tomatoes to accompany meat
The tomato, Laurent Mariotte likes it confit.
We take beautiful tomatoes, of all colors, we cut them in half in the direction of the height.
We add olive oil, coriander seeds, pepper, a little bit of sugar to break up the acidity, a little bit of cased garlic, like that, in the gratin dish.
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Then we put in the oven for 1 hour 30 minutes at 150 degrees.
Not very hot but for a long time: that's the trick.
The tomatoes are going to be a little tired, they will fall back.
They can then be eaten with fresh goat cheese or simply to accompany white meat or fish.
Eggplants with Parmigianna
What could be more summery than this Italian recipe?
It is prepared with Parmesan and mozzarella, and a homemade tomato sauce.
We cut the eggplants into slices of one centimeter, we fry them in olive oil and then, we go up in a gratin dish these eggplant slices cooked in olive oil, very tired. .
We alternate with the tomato sauce, grated Parmesan and small slices of mozzarella, until there is no more material.
We put it in the oven for 25 minutes, at about 185 degrees, just so that it browns.
Guaranteed success!