Summer Vegetable Croque Madame

By Alain Ducasse

Premium

Credit: DR - Pierre Monetta

Preparation 15 mnCooking 40 mn

Breakfast / Brunch VegetarianColdVegetable

ShareShare on facebook Share on Twitter Share on google+Share on Pinterest Share via mail

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Ingredients (4 people)

Open ingredients list

Instructions

Step 1: Prepare the Vegetables

Preheat the oven to 300°F. Peel the pepper, remove the seeds, and cut into eight equal slices. Peel and wash the fennel, the zucchini, and the eggplant, and cut them into slices 1/8 inch thick. Spread all of the vegetables in a baking dish, and season with salt. Drizzle with four tablespoons of olive oil, and sprinkle with a bit of Espelette pepper. Bake for 20 minutes.

Step 2: Prepare the Tomato, Romaine, and Bread

Meanwhile, wash the tomato and cut into slices. Separate the leaves of the romaine, and wash them. Peel the garlic clove. Rinse the basil, dry it, and remove the leaves from the stems. Toast the bread, then rub with the garlic.