In the wood-fired oven and on the BBQ, long live vegetable recipes!

Provençal tian (serves 4)

• 2 aubergines
• 3 courgettes
• 4 tomatoes
• 2 red onions
• 3 garlic cloves
• Olive oil, herbes de Provence, salt and pepper

Vegetable skewers (serves 4)

• 2 peppers (red and yellow)
• 1 courgette
• 1 aubergine
• 16 cherry tomatoes
• 1 red onion
• Marinade: olive oil, lemon juice, garlic, thyme, rosemary, salt, pepper

Provençal tian in the wood-fired oven

1. Preheat the Maximus wood-fired oven to 180°C.
2. Wash all the vegetables and cut them into thin rounds. Arrange them in alternating layers in an ovenproof dish to create an attractive pattern.
3. Chop the garlic and scatter it over the vegetables. Drizzle generously with olive oil and sprinkle with herbes de Provence, salt and pepper.
4. Bake for 45 minutes to 1 hour until the vegetables are tender and lightly golden.

Marinated vegetable skewers on the barbecue

1. Cut all the vegetables into large pieces. Prepare the marinade (olive oil, lemon juice, garlic, thyme, rosemary, salt, pepper) and marinate the vegetables for at least 30 minutes.
2. Thread the vegetables onto wooden skewers that have been soaked in water beforehand.
3. Grill on a hot barbecue for 10 to 15 minutes, turning regularly.