Ingredients
- 2 zucchinis
- 2 small eggplants (approximately the same size as zucchinis)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 big + 1 small red onion
- 1 small tomato
- 1 clove garlic
- olive oil
- dried herbs: rosemary, thyme, parsley, chives, marjoram
- sea salt
Preparation
Step 1
Slice zucchinis, eggplants, larger onion and peppers as thin as possible (I used V-Slicer). Line them in concentric circles on an oiled round baking pan in the following order: eggplant, zucchini, onion, red, then yellow pepper. Continue until you have the ingredients. Dimension of the pan depends on the amount of vegetables. Pour oil over. Peel and de-seed tomato and along with garlic clove and a couple of tablespoons of oil puree it in a blender. Spread it over the vegetables. Sprinkle with herbs, salt and black pepper and pour very little water so the vegetables don’t burn inside the oven. Bake in a preheated oven on 220°C for about 15-20 minutes. This time is for very thinly sliced vegetables, if you slice them thicker, you should probably bake it a bit more, until the eggplants are done.
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