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Baked summer vegetable clafoutis in a white dish, studded with roasted eggplant, zucchini, peppers and cherry tomatoes, with a knife resting on top and a simple green salad and glass of white wine alongside.

Summer Vegetable Clafoutis

Manon Lagrève
Clafoutis is a summer dish that is usually sweet, but this savoury version works so well. Equally delicious served warm or chilled, it makes ideal picnic fare.
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Ingredients

  • 1 small eggplant roughly sliced
  • 1 red bell pepper roughly sliced
  • 1 yellow bell pepper roughly slided
  • 1 zucchini roughly sliced
  • 1 red onion sliced
  • 3 cloves garlic crushed
  • 2 sprigs rosemary
  • 4 tbsp olive oil
  • salt and freshly ground pepper
  • 12 cherry tomatoes
  • 3 large eggs
  • scant ⅔ cup all-purpose flour
  • scant 1 cup 2% milk
  • scant 1 cup 35% cream
  • 1 cup Parmesan grated

Instructions
 

  • Preheat oven to 425℉.
  • Put eggplants, peppers, zucchini, onion, garlic and rosemary into large roasting tin. Drizzle with oil and season with salt and pepper, then roast in oven for 30 minutes.
  • Remove from oven and add tomatoes, then set aside to cool. Reduce oven temperature to 400℉.
  • To make batter, whisk together eggs and flour in bowl. Add milk and cream, then add Parmesan and season with salt and pepper.
  • Grease large baking dish, scatter in vegetables and pour over batter.
  • Bake until golden on top, 40 to 45 minutes. Serve warm or cold with a dressed salad.
Keyword clafoutis, custard, French recipes, picnic food, savoury clafoutis