Vegetable Pavé

Yield: Serves 4


1 eggplant

2 carrots

2 zucchini

3 small roasted red peppers, skin and seeds removed

1 medium sweet potato

1 tsp chopped thyme

4 Tbs (60 mL) garlic oil

1 cup grated Parmesan


  1. Preheat the oven to 350 degrees F.
  2. Slice vegetables thinly on a mandolin.
  3. Toss into a mixing bowl with garlic oil and season with salt, pepper and thyme.
  4. Layer in a buttered casserole dish lined with parchment paper on the bottom. Start with the sweet potatoes, followed by zucchini, carrot, and then eggplant. Save the red pepper for the top.
  5. In between each layer, sprinkle some shredded Parmesan. Repeat these steps until all the vegetables have been used up. Top with red pepper.
  6. Cover with parchment paper and foil, and bake for one hour or until tender when pierced with a skewer.

Optional: Remove foil and place another casserole dish on top of the pavé and weight down with a moderately heavy weight, and then place in fridge to completely cool. Once cooled, run a knife round the edge of the pavé and turn out on to a chopping board. Cut desired portion size and reheat on a baking tray lined with parchment. 

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