Step 1

Preheat the oven to 200° on conventional heat.

Step 2

Mix the onion and garlic in a round baking dish (diameter 23 cm) with some oil and salt. Bake for 15 minutes until the onion begins to color.

Step 3

Add the Pa’lais Cuisine – Bechamel, along with 2 teaspoons of Provencal herbs. Keep a small part of the fresh herbs aside for the finishing touch and add the rest to the Bechamel. Mix well.

Step 4

Fill the baking dish with vegetable slices. Alternate yellow zucchini, green zucchini and tomato each time. To make it easier, first make a pile in your hand and then put it in the oven dish. Repeat until the bowl is full.

Step 5

Drizzle with sufficient olive oil, season with salt, pepper and herbs de Provence and bake in the oven for 45 minutes or until the vegetables are tender.

Step 6

Place under the grill for the last few minutes for a golden brown crust.

Step 7

Garnish with fresh herbs and serve.

Tip 1

Replace the basil and flat parsley with chives and oregano.

Tip 2

Be creative with the vegetables: replace the yellow zucchini with red onion or the tomato with bell pepper.