Wood-fired oven or barbecue, spring vegetable recipes

Wood-fired oven gratin

• Courgettes
• Aubergines
• Tomatoes
• Peppers
• Onion
• Garlic
• Herbes de Provence
• Grated cheese
• Olive oil, salt and pepper

Barbecued vegetables

• Asparagus
• Mushrooms
• Peppers
• Courgettes
• Olive oil
• Fresh herbs (thyme, rosemary, parsley)
• Salt and pepper

Wood-fired oven vegetable gratin

1. Preheat the wood-fired oven to 200°C.
2. Slice the vegetables thinly and arrange them in a gratin dish in alternating layers.
3. Season with olive oil, chopped garlic, herbes de Provence, salt and pepper. Sprinkle with grated cheese.
4. Bake for about 30 minutes until the vegetables are tender and golden.

Barbecued vegetables

1. Preheat the barbecue to medium heat. Wash the vegetables and cut them into pieces of equal size.
2. Toss the vegetables with the olive oil, fresh herbs, salt and pepper.
3. Cook on the grill for a few minutes on each side until tender and lightly charred. Serve hot.