Mixed Med Vegetables

0
Average: 0 (0 votes)
(0 votes)
Mixed Med Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
cup olive oil
1 Red onion (sliced into rings)
2 cloves garlic cloves (chopped)
2 ⅔ cups small, waxy potatoes (peeled and sliced)
1 medium Eggplant (cut in half lengthways and sliced)
2 sprigs rosemary
2 sprigs thyme
cup vegetable stock
¼ cup white wine
2 zucchini (cut in quarters lengthways and sliced)
2 large tomatoes (halved and sliced)
Basil (to garnish)
How healthy are the main ingredients?
potatoolive oilgarlic cloverosemarythymeEggplant
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Paper towel, 1 Large knife, 2 Bowls, 1 Sieve, 1 Teaspoon, 1 Wooden spoon, 1 starke Aluminum foil

Preparation steps

1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Pour the oil into a deep roasting pan and add the onion, garlic, aubergine and potatoes. Coat the vegetables with the oil, add the rosemary and thyme and bake in the oven for about 15 minutes, stirring from time to time.
3.
Pour over the stock and wine, season with salt and pepper, add the courgettes and tomatoes and return to the oven for about 20 minutes or until the vegetables are tender.
4.
Serve garnished with the basil leaves.