Ingredients
- 2 zucchini
- 2 eggplants
- 2 bell peppers
- 4 tomatoes
- 1 onion
- Garlic, thyme, basil
- Olive oil, salt
Method
- 1
Slice all vegetables thinly and uniformly.· 10m
- 2
Cook a tomato-onion-pepper piperade as the base.· 20m
- 3
Layer vegetable rounds over the sauce in a spiral.
- 4
Drizzle olive oil, herbs; bake covered then uncovered.· 75m