Very easy and fast to do – delicious tastes and scents – veggie, healthy and that beautiful! This is one of our very often made family-meals – especially in summer :-) Originally from the beautiful Toskany in Italy :-) You can vary the veggies and do some experiments – I think in the end everything you like in general will also be great in the ‘RainbowL’ :-D … Please plan 15 minutes for preparing and 30-40 minutes for baking and then give yourself enough time for being in heaven! :-) … Here we go!

Supplies

tools & materials

bowl (fireproof)
knife
veggie peeler (just in case you have)
cutting board

ingredients

Tomatoes
Carrots
Paprica
Leek
Zucchini (Courgette)
Onions
Celeriac (only if you like)
Melanzani (Aubergine)

herbs & spices

Majoran
Thyme
Rosemarry
Cornflower, blossom (Bluebottle)

Olive Oil
Garlic
White Bread - Baguette - Focaccia

The amount of the ingredients depends on the size of your bowl and the number of persons you are cooking for. My bowl is ~ 40 x 30 cm; making it full with veggies is enough for 4 persons.

Step 1: Oil the Bowl & Veggie Washing

Put some olive oil ( ~ 6 teaspoons ) in the bowl and spread it around so all the glass is covered with a thin oil film – yes, use your fingers! Clean / wash all the veggies.

Step 2: Slice the Tomatoes

… and put in the bowl, beginning on the left side.

Step 3: Slice the Red Paprica

… and put it in the bowl, right from the tomatoes.

Step 4: Slice the Orange and Yellow Carrots

… and put it in the bowl, right from – you know it!

Step 5: Slice the Yellow Paprica

… and put it in the bowl, right from – you know it!

Step 6: Slice the Leek & Zucchini

… and put it in the bowl, right from – you know it!

Step 7: Slice the Celeriac & Onions

… and put it in the bowl, right from – you know it! Since I know not even one really blue veggie – I take the onions for the color blue and will cover them later with the cornflower … :-)

Step 8: Slice the Melanzani

… and put it in the bowl, right from – you know it! As you can see I got two kinds of melanzani – one more blue, one more red: violett and purple.

Step 9: Add Herbs & Spices

This is the big time of Thyme, Rosemarry, Majoran – add as much as you like! If you have never done before: One teaspoon of each should work fine ( for sure: not more than 2 teaspoons of each ). Add also some drops of olive oil everywhere – if you like garlic: squeeze 1-2 pieces in a drinking glass, add 10 spoons oilve oil and mix it up: use this!

And Cornflower? – No, no, no no! Not at this time!

Step 10: Bake!

Preheat your oven at 356°F / 180°C – cover the bowl with cooking alu foil and bake for 30 minutes.

Step 11: … Add the Baguette

After 30 minutes – add the sliced Baguette covered in alu foil and put it on top of the bowl: you can use the alu that covered the bowl before! Bake all together for another 10 minutes.

Step 12: The Hour of the Cornflower

After 40 minutes baking in total – out of the oven and NOW decorate the onions with the beautiful cornflowers! The melanzani will have lost a bit their colors; violett and purple is turning to shades of brown: No stress, this is normal and does not effect the taste. And this was it!