- 3 courgettes
- 2 aubergines
- 4 tomatoes
- 2 peppers
- 2 onions
- Mediterranean herbs
- 3 balls of mozzarella
- olive oil
Sweat off the lardons and finely chopped onions and peppers in a pan with a little olive oil.
Spread them over the base of a baking dish.
Slice the courgettes, aubergines and tomatoes finely, and cut the mozzarella into slices.
In the baking dish, vertically arrange a row of aubergine slices, a row of tomato slices, a row of courgette slices and a row of mozzarella slices. Continue until the dish is full.
Sprinkle with the Mediterranean herbs, garlic, salt and pepper, then drizzle with olive oil.
Cover the tray with aluminium foil.
Baking in a Le Panyol wood-fired oven:
Cooking method: no fire, closed hearth
Remove the embers from the hearth or let them go out completely.
Once the interior of your Le Panyol wood-fired oven reaches around 180-220°C, insert your baking tray. Close the oven door.
Leave to cook for 30-40 minutes.
If needed, cover with a sheet of aluminium foil half-way through baking if it is taking on too much colour.
Remove the foil and leave to cook for another 20 minutes (or longer if you want the vegetables to be softer).
Variation: you can also insert slices of bacon between the mozzarella slices instead of laying lardons on the base of the tray.