Filter
Reset
Sort ByRelevance
KSPRICHARD
Tian with eggplant, zucchini and tomato
Oven dish with aubergines, zucchini, vine tomatoes, Italian herbs and sea salt and pepper.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Remove from the herbs the leaves of the oregano, sage and thyme and needles of the rosemary.
-
Grind them with the garlic, olive oil, salt and freshly ground pepper into a smooth mixture in the container of the hand blender.
-
Cut the vegetables into slices of ½ cm.
-
Spread the aubergine slices on both sides with the herb oil and alternate with the zucchini and tomato upright in circles in the baking dish.
-
Leave to cook in the oven for about 1 hour in the middle of the oven. Cover with aluminum foil after 30 minutes.
Blogs that might be interesting
-
5 minSide dishsweet bell pepper, forest outing, tortilla chips natural, grated cheese spicy 45, chili sauce,mini chip dish in a gourmet pan
-
40 minSide dishfresh rosemary, Pecorino Romano, chilled sweet potato mash, medium sized egg, Japanese bread crumbs,sweet-potato cookies with fresh rosemary
-
35 minSide dishRed onion, zucchini, red pointed pepper, spice oil for the oven - vegetables and minced meat, chilled sun-dried tomatoes, canned chickpeas, chilled burrata cheese,seasoned vegetables with burrata
-
47 minSide dishorange, small red onion, fresh oregano, ground coriander, large fennel bulb, olive oil,roasted fennel with orange salsa
Nutrition
280Calories
Sodium8% DV200mg
Fat35% DV23g
Protein8% DV4g
Carbs4% DV12g
Fiber20% DV5g
Loved it