Zucchini, eggplant, tomato gratin
Wow dinner guests with this beautifully presented veggie dish that’s easier than you think to make (but don’t worry, we won’t tell them that).
Serves: 6
Ingredients:
- 4 tablespoons olive oil
- 1 brown onion, sliced
- 1 cup of sliced red, yellow or orange capsicums
- 1 eggplant, sliced
- 1 zucchini, sliced
- 2 tomatoes, sliced
- 3 cloves of garlic, minced
- 50g breadcrumbs
- 2 tablespoons fresh parsley
Method:
1. Preheat oven to 175°C
2. Add two tablespoons to a fry pan over medium heat. Sauté onions until lightly browned, around eight minutes. Add sliced capsicums and cook for five minutes or until softened.
2. Transfer onion and capsicums to gratin dish, spreading evenly at the bottom. Arranged sliced eggplants, zucchinis and tomatoes on top. Starting from the edges, alternate the veggies until you reach the middle.
4. Sprinkle with salt, parsley, minced garlic, breadcrumbs and remaining olive oil.
5. Cover with foil and bake for 40 minutes or until cooked through and browned.