Eggplant and Zucchini Baked in The Oven Recipe
Ingredients
- 1 large eggplant, thinly sliced
- 2 zucchines, thinly sliced
- 16 cherry tomatoes
- 10 spring potatoes, parboiled with skins and cut in half
- 10 cloves of garlic, coarsley chopped
- 2 tablespoons capers
- Fresh thyme and rosemary sprigs
- Sea salt
- Freshly ground pepper
- 4 tablespoons olive oil
Instructions
- #This is another version of roasting vegetables that is very easy. Whenever there are some left-over vegetables in your refrigerator, try using them up in this recipe.# Preheat oven to 425 °F / 220 °C.
- Drizzle some oil on vegetable slices and salt generously. Layer vegetables in an oiled oven-proof dish.
- Scatter cherry tomatoes, potatoes, garlic and capers between the layers of vegetable Slices. With your fingers or a fork, wiggle the layers so that the garlic can slip in among vegetables.
- Place fresh thyme and rosemary sprigs on and among vegetables. Season with salt and pepper. Drizzle generously with olive oil.
- Bake uncovered until vegetables are done. Tent with foil if top browns quickly and continue cooking until the vegetables are done.