Ingredients

• * 2 Pork chops
• * 1 jar of roasted red bell peppers
• * 1 eggplant, cut in roughly one inch cubes after peeling the skin
• * small bag of baby potatoes
• * 1 yellow onion, sliced
• * 2 garlic cloves
• * 3 medium zucchini
• * 3 medium tomatoes
• * LXV Herbes-de-vie spice blend
• *

Method

1. Wash and cut your vegetables in small pieces into a large gratin dish, add salt, pepper, herbs de Provence, and then the olive oil all over - mix gently with your hands.
2. Bake the Pork Chops & vegetables at 350 degrees in olive oil, add salt, pepper and the Herbes-de-vie spice blend
3. Savory, Thyme, Basil, Marjoram, Tarragon, Oregano, Mint, Lavender

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