Introduction
Ingredients:
- 2 zucchini
- 1 eggplant
- 2 tomatoes
- 1 onion
- 1 bell pepper
- 2 cloves of garlic
- 4 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs like thyme or basil
Instructions:
- Prepare the vegetables: Slice the zucchini, eggplant, tomatoes, and bell pepper into thin rounds. Finely chop the onion and garlic.
- Sauté the onion and garlic: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
- Layer the vegetables: In a baking dish, arrange the sliced vegetables in an alternating pattern (e.g., zucchini, eggplant, tomato, bell pepper).
- Season and drizzle with oil: Sprinkle with salt, pepper, and fresh herbs. Drizzle the remaining olive oil over the top.
- Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 40 minutes. Remove the foil and bake for an additional 10 minutes until the vegetables are tender.
- Serve: Serve hot as a main dish or as a side.