Zucchini with eggplants
Description
The recipe won't take much time. Vegetable casseroles are not only healthy but also very delicious. To prepare zucchini and eggplants, take one large specimen each, a couple of large juicy tomatoes, and a sweet bell pepper. If you're cooking the dish during a fast, don't sprinkle the vegetables with cheese—just drizzle them with olive oil. Serve hot.
Instructions
- 1
Step 1
Cut the onion into rings or half-rings. Cut the pepper into strips. Heat vegetable oil in a frying pan, first sauté the onion, then add the pepper. Fry until the pepper and onion are browned and become tender.
- 2
Step 2
Place the sautéed onions and peppers into a baking dish.
- 3
Step 3
Preheat the oven to 190 degrees. Wash the zucchini and eggplant and slice them into rounds about 0.5–1 cm thick. Slice the tomatoes into rounds as well. If the tomatoes are too large, cut them in half first. Arrange the vegetables alternately on top of the peppers and onions.
- 4
Step 4
You can sprinkle the minced garlic over the top layer of zucchini and eggplants, or over the first layer (peppers and onions). Arrange the vegetables as shown in the photo.
- 5
Step 5
Sprinkle everything with your favorite spices, chopped herbs to taste, salt and pepper. Generously top with grated cheese. Cover the dish with foil and place in the preheated oven for 40 minutes.
- 6
Step 6
Remove the foil 5 minutes before the end (if your oven has a "Grill" function, turn it on) so that the vegetables and cheese brown.
- 7
Step 7
The zucchini and eggplants are ready. This vegetable casserole is delicious not only hot from the oven, but also when cooled.