Carrots, leeks, fennel, broccoli, zucchini… There is nothing better than a nice plate of vegetables to flavor meat, fish or just hummus. But you still need to have time and energy to cook them. Washing, peeling… Preparing plants can sometimes be tedious. But don’t panic, Julie Andrieu has the perfect recipe to house them in no time. And good news, this recipe doesn’t require peeling. As always, the presenter is on his Instagram account, where he is followed by more than 200,000 subscribers. Julie’s Vegetable Gardens (France 3) revealed all the secrets of its preparation. The principle of this recipe is simple and is mainly based on its cooking method: on the plate, in the oven, with ventilated heat.
The vegetables must completely cover the baking sheet
” More than a recipe, here’s a method of cooking vegetables that makes them freaking delicious because they don’t lose flavor or vitamins (like water does, for example). They cook through concentration and their own steam production “, Julie Andrieu describes in the title of her publication. In order for the alchemy to work and the vegetables not to burn, the plate must be completely covered with vegetables, as the host explains. Of course, prefer seasonal vegetables: tomatoes, eggplants or courgettes in the summer; fennel, celery, swiss chard or pumpkin in autumn… A great way to vary the pleasures without taking cabbage! Does this creation tease you?
Also discover: Here is Julie Andrieu’s tip for a light and original pizza, her recipe is “the best in the world”
Here’s Julie Andrieu’s recipe for easy-to-cook vegetables:
Choose from the following vegetables (organic if possible), depending on what you can find at the market or vegetable garden:
- 2 peppers of any color
- 1 zucchini
- 1 eggplant
- 2 tomatoes or 10 cherry tomatoes
- ½ broccoli or ½ cauliflower
- 1 carrot
- 1 young leek
- 3 spring onions
- 1 small fennel
- 3 new potatoes (or not)
- 1 kohlrabi
- 6 or 7 cloves of garlic in a shirt
- 3 tbsp olive oil
- 1 tbsp honey (optional)
- Oregano, thyme, rosemary, bay leaf
- Fleur de sel and pepper
Preheat the oven to 190°C, fan heat.
Wash and dry the vegetables. Don’t peel them (except celery, squash, and those whose skin has been thick for more than a few days, like carrots). Cut them lengthwise into two or four parts depending on the size.
Grease the baking tray with oil. Salt it with fleur de sel. Place the vegetables close together, but never overlapping. Fill the gaps in the shirt with cherry tomatoes and garlic cloves. Salt and pepper, slip sprigs of thyme or rosemary and bay leaves here and there.
Drizzle with 2 tablespoons of olive oil. If desired, sprinkle with honey, sprinkle with oregano and bake. Bake for 45-50 minutes without touching the vegetables.
Let them rest in the oven, turned off, for 10 minutes.
Serve as it is, nicely with fried chicken or grilled fish. Or in a veggie version, with some cereal and a cheese platter.
The cooking time depends on your oven, the vegetables you choose (they take longer to cook) and their age. I suggest you stop cooking when they start to darken.
Julie Andrieu’s recipe can be adapted to suit any season.