Rustic Vegetable Bake
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.
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.
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.