Bayaldi

Vegetables with
Provençal
Coulis Recipe

A variation on the classic ratatouille, this elegantly presented dish

from Provence is sure to impress guests at a dinner party. Created by
Le Cordon Bleu Master Chefs, this bayaldi vegetables recipe works

well as either a standalone vegetable dish or to accompany a larger

feast.

Serves 4
Preparation time: 50 minutes
Cooking time: 40 minutes

Total time: 1 hour 30 minutes

Ingredients Method

Bayaldi style vegetables Bayaldi style vegetables

Preheat the oven to 150°C.
3 aubergines (about 4 cm in
Slice two aubergines
diameter)
lengthways and make
olive oil
incisions in the flesh, drizzle
salt and freshly ground black
with olive oil and season.
pepper
Bake in the oven for around
1 courgette (about 4 cm in
25 minutes. Remove from the
diameter)
oven, separate the flesh from
8 tomatoes (about 4 cm in
the skins and set aside. Slice
diameter)
the remaining aubergine and
8 new pearl onions
the courgette into rounds.
olive oil
Pan-fry in olive oil until
fine fleur de sel sea salt
softened. Peel and slice into
Provençal coulis rounds, remove seeds.

fresh thyme, bay leaf, basil

Finely slice six of the new
stems
pearl (spring) onions, sweat
100 ml vegetable stock
in olive oil and combine with
1 small green pepper
the aubergine flesh. Slice the
1 small yellow pepper
remaining new pearl (spring)
3 tomatoes
onions into rounds and
1 onion, sliced
lightly sauté in olive oil.
 2 garlic cloves, finely
chopped
olive oil
Herb salad
1/4 bunch flat-leaf parsley
1/4 bunch chervil
1/4 bunch basil
1/4 bunch chives
Vinaigrette
20 ml sherry vinegar
salt and pepper
60 ml olive oil
Decoration
fresh thyme sprigs
1 packet micro salad Shiso®
greens
Lay the four aubergine skins
on a baking sheet covered
with parchment paper and fill
with a layer of aubergine
flesh. Lay the courgette,
aubergine, onion and tomato
rounds on top of the filled
aubergine skins. Season with
fine fleur de sel sea salt and
pepper, then drizzle some
olive oil. Bake at 150°C until
the vegetables are fully
softened, about 15 minutes.
Provençal coulis
Heat the thyme, bay leaf and
basil stems in the vegetable
stock, leave to infuse then
strain through a china cap
sieve. Cut 1/4 of each pepper
into brunoise for decoration,
roughly chop the remainder.
Peel and seed the tomatoes.
Cut one tomato into a
brunoise and set aside for
the decoration. Sweat the
finely sliced onion and finely
chopped garlic in olive oil;
add the roughly chopped
peppers, tomato trimmings

and the two peeled and

seeded tomatoes. Transfer to
a blender and cover with the

vegetable stock. Strain

through a china cap sieve.

Herb salad
Remove the parsley, chervil
and basil leaves from their
stems. Cut the chives into
two or three pieces. Mix

everything together. Prepare

the vinaigrette by mixing
together all of the recipe
ingredients.

To serve
Arrange the bayaldi style
vegetables on plates and

sprinkle with fresh thyme

leaves. Draw a line with
Provençal coulis on one side,
top with Shiso® greens and a

brunoise of green and yellow

pepper and tomato. Place a
small amount of seasoned
herb salad on the other side
of the plate.