Recipe: Provence on Your Plate

1/Wash and cut the zucchini into small pieces without peeling them.
Wash and deseed the bell peppers, then cut them into small dice.
Blanch the tomatoes for 10 seconds, peel them, deseed them and cut them into small dice.
Peel the onions and slice them thinly.
2/Sauté the vegetables separately in a pan over high heat in duck fat.
Then combine all the vegetables together, mix well, season with salt and pepper and sauté (5 minutes) everything while stirring carefully with a wooden spoon.
3/In a bowl, beat the eggs as for an omelet, add the parsley, chopped garlic, fresh thyme leaves and grated Gruyère. Then add all the vegetables. Mix well, adjust the seasoning and pour into a mold.
4/Cook in a water bath in the oven at 350°F for 35 minutes.
5/When cooking is finished, unmold onto a serving dish, and present according to inspiration, tomatoes, salad etc...
Serve hot or possibly cold with a tomato coulis.
These little vegetables can accompany fish or white meats