Casserole Mediterranean vegetables

Name: casserole Mediterranean vegetables
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: French
Ingredients: 2 eggplant; 1,5 zucchini; 8 vine tomato; 2 Red onion; 8 el traditional olive oil; 2 toe garlic; 15 g sprig of rosemary

Casserole Mediterranean vegetables such as aubergine, zucchini and tomato.

Ingredients

Kitchen Stuff

1 round baking dish (Ø 26 cm)
1 blender

Directions

Preheat the oven to 200 ° C.
Cut the aubergines, zucchini and tomatoes into slices of ½ cm.
Cut the onions into rings. Grease the oven dish.
Use the hand blender to grind the oil and garlic into garlic oil. Season with pepper and salt.
Heat 1 tbsp of garlic oil in a frying pan and fry the eggplant in parts over medium heat 5 min. Turn halfway.
Mix the rest of the garlic oil through the zucchini. Place the slices of eggplant, zucchini, tomato and onion upright in the dish.
Cut the sprigs of rosemary in four and put them between the vegetables. Keep a few pieces behind.
Roast the vegetables in the oven for about 40 minutes until done. Garnish with the rest of the rosemary. Yummy! .