Wednesday, September 12, 2012
Prep time 10 minutes
cooking time 1-1/2 hours
150 calories per serving
1/2 Spanish onion, cut into 2 cm pieces
1 carrot, cut into 2 cm pieces
1 zucchini, cut into 2 cm pieces
1/2 aubergines/eggplant, small, cut into 2 cm pieces
1/2 yellow or red sweet pepper, cut into 2 cm pieces
1-1/2 tbsp olive oil
1 clove garlic, pressed or minced
3/4 cup canned tomatoes (diced)
salt and pepper to taste
Choose a baking dish in which the vegetables will fit tightly. Preheat the oven to 350F.
Prepare the vegetables. Generously oil an oven safe dish. Add the garlic. Layer the vegetables in the dish with the following sequence: onion, carrot, zucchini, aubergine, pepper, and tomatoes on top. Drizzle with oil, then add salt and pepper to taste.
Bake in the middle of the oven 1-1/2 hours, until the vegetables are soft.
Serve with steamed quinoa.