Rustic Vegetable Bake

5
Average: 5 (1 vote)
(1 vote)
Rustic Vegetable Bake
share Share
print
bookmark_border Copy URL
Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
3.333 cups tomatoes
½ cup olive oil
1 onion (sliced)
1 Eggplant (sliced)
2 zucchini (sliced)
2 Tbsps freshly chopped thyme
2 Tbsps chopped rosemary
2 cloves garlic cloves (chopped)
salt
peppers
How healthy are the main ingredients?
tomatoolive oilthymerosemarygarlic cloveonion

Preparation steps

1.

Preheat the oven to 180ºC / 350ºF. Drop the tomatoes into boiling water for 30 seconds then drain, refresh under cold water and peel off the skins. Cut the tomatoes into wedges and set aside.

2.

Heat the oil in a large pan and fry the sliced onions until golden brown then remove with a slotted spoon and set aside. Fry the eggplant slices in the pan for 3-4 minutes on each side or until lightly browned then set them aside.

3.

Fry the zucchini slices in the pan, adding a little more oil if necessary, for 2-3 minutes on each side. Layer the fried onions, eggplant and zucchini with the tomato wedges in an ovenproof dish and scatter over the chopped herbs and garlic.

4.
Season with salt and pepper, cover with foil and bake in the oven for 20 minutes. Serve hot or warm.