60 min.
35 min.
1 h to 12 h
Mediterranean Vegetable Tiers and a sweet red pepper coulis

A Mediterranean sunny delight...


High Rise :

  • A small eggplant
  • A medium zucchini
  • A big tomato
  • 2 Portobello mushrooms

Marinade :

  • 1/4 cup maple syrup
  • 1/4  cup balsamic vinegar
  • 1/4 cup of water
  • 1 tsp Provence herbs


    • 4 grilled red bell peppers
    • 1 garlic clove
    • 1 tsp balsamic vinegar
    • 1/2 tsp unrefined salt
    • Add black pepper to taste
    • 1/2 tsp dried basil
    • 1 tbsp of water
    légumes étagés méditerranéens Nature Zen
    Preparation steps 

    High Rise:

    1. Wash the vegetables thoroughly and cut them crosswise in thin slices. Zucchinis can be cut lengthwise to facilitate building the vegetable high rise. Keep the eggplant skin if you wish, it contains a large amount of antioxidants!
    2. Prepare the marinade, blending all the ingredients in a large bowl.
    3. Let the vegetables slices soak in the marinade for ideally an hour minimum, so that they are well impregnated.
    4. Either grill or heat a large saucepan and gently fry the vegetables slices until tender, beginning with eggplants as the cooking time for them is a bit longer, about 7 minutes.
    5. Once the vegetables slices are hot, create your own Vegetable Tiers following your inspiration. For instance, yesterday I made the recipe with eggplants first, then tomatoes, mushrooms, zucchinis, and repeated that order twice.
    6. Complete with a beautiful, colorful drizzle of the delicious, sweet coulis of grilled red bell peppers!


    1. Roast the red bell peppers:
      1. Before this, wash and seed them well.
      2. Cut the red bell peppers in two and put them on the cooking tray, skin on top and roast for 7-8 minutes.
      3. Put the red bell peppers into an airtight container to let them cool. Remove the skin.
    2. Liquefy the grilled red peppers with your food processor.
    3. In a saucepan, sauté the garlic with a little water (about 1 tbsp).
    4. Then add the red peppers, balsamic vinegar, herbs, and simmer over low heat for 15 minutes.
    5. Let the coulis rest a little and then serve!
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