ingredients

180 g of small zucchini
1 potato
30 g of escarole leaves
2/3 cuil. to c. dried herbs of Provence
1 tbsp. to s. olive oil
1 tbsp. to c. of sherry vinegar "Reserva"

Equipment

large sheet of baking paper
oven plate

Steps

Step 1

Preheat the oven to 210 ° C (tea 7). Cut 180 g small unpeeled zucchini into small cubes and 1 potato peeled into mini dice. Chop 30 g of escarole leaves in short strips.

2nd step

Mingle everything with 2/3 cuil. to c. of dried Provence herbs in the center of a large sheet of baking paper, salt and pepper. Spread on the heap 1 tbsp. to s. of olive oil and 1 tsp. to c. of sherry vinegar "Reserva". Close, put the foil on a plate. Bake 20-25 minutes.

tips

Wine. A rosé with a mineral nose where tangles of citrus, pepper and pomegranate blend in a bouquet of great finesse. Nervous, supple, in perfect balance, enjoy it at 8-9 ° C on your fish of the coming summer, as an aperitif ... Coup de coeur at Guide Hachette 2007. Rosé Les Valentines 2005. 10 € at field: castle Les Valentines, locality Les Jassons, 83250 La Londe-les-Maures. Tel: 04 94 15 95 50.