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Bayaldi Vegetables with Provençal Coulis Recipe


A variation on the classic ratatouille, this elegantly presented dish from Provence is sure to impress guests at a dinner party. Created by Master Chefs, this bayaldi vegetables recipe works well as either a standalone vegetable dish or to accompany a larger feast.

Serves 4
Preparation time:
Cooking time:
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Bayaldi style vegetables
  • 3 aubergines (about 4 cm in diameter)
  • olive oil
  • salt and freshly ground black pepper
  • 1 courgette (about 4 cm in diameter)
  • 8 tomatoes (about 4 cm in diameter)
  • 8 new pearl onions
  • olive oil
  • fine fleur de sel sea salt
Provençal coulis
  • fresh thyme, bay leaf, basil stems
  • 100 ml vegetable stock
  • 1 small green pepper
  • 1 small yellow pepper
  • 3 tomatoes
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • olive oil
Herb salad
  • 1/4 bunch flat-leaf parsley
  • 1/4 bunch chervil
  • 1/4 bunch basil
  • 1/4 bunch chives
  • 20 ml sherry vinegar
  • salt and pepper
  • 60 ml olive oil
  • fresh thyme sprigs
  • 1 packet micro salad Shiso® greens


Bayaldi style vegetables

Preheat the oven to 150°C. Slice two aubergines lengthways and make incisions in the flesh, drizzle with olive oil and season. Bake in the oven for around 25 minutes. Remove from the oven, separate the flesh from the skins and set aside. Slice the remaining aubergine and the courgette into rounds. Pan-fry in olive oil until softened. Peel and slice five tomatoes into rounds, remove seeds.

Finely slice six of the new pearl onions, sweat in olive oil and combine with the aubergine flesh. Slice the remaining new pearl onions into rounds and lightly sauté in olive oil.

Lay the four aubergine skins on a baking sheet covered with parchment paper and fill with a layer of aubergine flesh. Lay the courgette, aubergine, onion and tomato rounds on top of the filled aubergine skins. Season with fine fleur de sel sea salt and pepper, then drizzle some olive oil. Bake at 150°C until the vegetables are fully softened, about 15 minutes.

Provençal coulis

Heat the thyme, bay leaf and basil stems in the vegetable stock, leave to infuse then strain through a china cap sieve. Cut 1/4 of each pepper into brunoise for decoration, roughly chop the remainder.

Peel and seed the tomatoes. Cut one tomato into a brunoise and set aside for the decoration. Sweat the finely sliced onion and finely chopped garlic in olive oil; add the roughly chopped peppers, tomato trimmings and the two peeled and seeded tomatoes. Transfer to a blender and cover with the vegetable stock. Strain through a china cap sieve.

Herb salad

Remove the parsley, chervil and basil leaves from their stems. Cut the chives into two or three pieces. Mix everything together. Prepare the vinaigrette by mixing together all of the recipe ingredients.

To serve

Arrange the bayaldi style vegetables on plates and sprinkle with fresh thyme leaves. Draw a line with Provençal coulis on one side, top with Shiso® greens and a brunoise of green and yellow pepper and tomato. Place a small amount of seasoned herb salad on the other side of the plate.

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