INGREDIENTS
2 onions, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
1 eggplant thinly sliced
1 zucchini thinly sliced
2 green peppers, sliced or chopped
8 small tomatoes roughly chopped
2 sprigs fresh rosemary or 1 teaspoon dried rosemary
3 sprigs fresh thyme 1 teaspoon dried thyme
2 onions, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
1 eggplant thinly sliced
1 zucchini thinly sliced
2 green peppers, sliced or chopped
8 small tomatoes roughly chopped
2 sprigs fresh rosemary or 1 teaspoon dried rosemary
3 sprigs fresh thyme 1 teaspoon dried thyme
2 tablespoons olive oil
salt and pepper to taste
salt and pepper to taste
PREPARATION
Preheat oven to 350°F. Combine first eight ingredients in an ovenproof dish. (Keep herb sprigs intact.) Drizzle with oil and season with salt and pepper. Cover with foil and bake 45 minutes. Remove the foil and bake for another 30-45 minutes until deep golden brown. Remove herb sprigs. DO AHEAD: Will keep for 3-4 days refrigerated; this is super delicious cold and improves with a little time.
Preheat oven to 350°F. Combine first eight ingredients in an ovenproof dish. (Keep herb sprigs intact.) Drizzle with oil and season with salt and pepper. Cover with foil and bake 45 minutes. Remove the foil and bake for another 30-45 minutes until deep golden brown. Remove herb sprigs. DO AHEAD: Will keep for 3-4 days refrigerated; this is super delicious cold and improves with a little time.
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