Slow cooking isn’t just for meat. This looks beautiful with all the different vegies and it’s so easy to throw together. For vegetarians, add some chickpeas. For the others, layer it over chicken or lamb!
Ingredients
- 60ml (1/4 cup) extra virgin olive oil
- 1 (about 400g) eggplant, cut into 4cm pieces
- 2 zucchini, trimmed, halved lengthways, coarsely chopped
- 2 red onions, halved, cut into wedges
- 1 red capsicum, halved, seeded, cut into 4cm pieces
- 1 yellow capsicum, halved, seeded, cut into 4cm pieces
- 3 garlic cloves, finely chopped
- 1 tablespoon chopped fresh rosemary
- 6 (about 650g) roma tomatoes, quartered
- 1/4 cup chopped fresh continental parsley
Method
- Step 1Preheat oven to 200ºC. Heat the oil in a large baking dish in oven for 5 minutes. Stir in the eggplant, zucchini, onion, combined capsicum, garlic and rosemary to coat. Top with tomato.
- Step 2Bake for 45 minutes or until the vegetables are tender. Stir in the parsley.
- Low carb
- Low kilojoule
- Vegan
- Vegetarian
Nutrition
605 kj
Energy
10g
Fat Total
1.5g
Saturated Fat
5.5g
Fibre
4g
Protein
9.5g
Carbs (total)
All nutrition values are per serve
Notes
Serving tip: Serve with pasta or grilled meat.
- Author: Reader recipe
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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