I recently saw a photo of a vegetable bake on a website and thought it looked so pretty I just had to make something similar. The contrast in colours is lovely and the combination of vegetables is very tasty.
I found I had to stack the vegetables in halves as my tray was quite shallow but if you have a deeper tray stack them in rounds – it’s fiddly but worth the end result.
This is terrific as a side dish or just pile it onto toasted sourdough bread with a green salad for lunch…
2 large onions, sliced
2 tomatoes, sliced
1 zucchini, sliced
1 small long eggplant, sliced
salt and pepper to taste
3 tablespoons olive oil
Pizza cheese or grated cheese, grated
100 grams fetta cheese crumbled
2 sprigs fresh thyme (optional)
Preheat the oven to 180oC.
Arrange onions, tomatoes, zucchini and eggplant alternately in a baking dish.
Season with salt and pepper.
Sprinkle olive oil over the vegetables.
Cover the baking dish with aluminium foil and bake for 35 -40 minutes
Take out the baking dish from oven, remove aluminium foil and sprinkle the top with grated and crumbled cheeses.
Place under the griller for about 5 minutes until the top is golden and bubbling
Bon Appetit! 🙂