For a dish approximately 25-30 cm in diameter, you will need approximately:
- 6 large onions
- 2 small green zucchini
- 1 eggplant
- 1 yellow zucchini
- 4 small tomatoes
- 1 large garlic clove, olive oil, salt, and pepper
Recipe:
- Slice the onions and sauté them gently in a little oil.
- Cut the vegetables into thin slices, and the tomatoes into medium-sized cubes. Depending on the diameter of the zucchini and eggplant, cut the rounds in half or quarters.
- Spread the onions over the entire surface of an ovenproof dish.
- Then arrange and overlap the vegetables starting from the outside (see photo).
- Press the garlic clove, mix it with oil, pepper, and salt, and lightly brush the vegetables.
- Bake the dish at 100°C for 1.5 hours.
This dish, to be enjoyed warm or cold, will accompany your late summer barbecues. You can easily prepare it in the morning to enjoy in the evening.
