Ingredients: 1 eggplant 1 zucchini/squash 1 green and 1 red bell pepper 3 tomatoes 1 onion 2-3 garlic cloves Olive oil Dry herbs (Italian/thyme/oregano/basil) Parsley fresh
Salt pepper
Preparation: 1. Cut eggplant, zucchini and bell peppers and cover in mix of 1 tbsp of olive oil + 1/2 tsp of salt and pepper Arrange on a parchment paper and bake 15-20 min in an oven @400F (you can also grill it outside till soft)
2. Make a cris-cross small cut at the bottom of each Tomato, put in a deep bowl , pour boiling water over, let it stand for 1-2 min, then drain water, let tomatoes cool, then peel the skins, and chop tomatoes
3. Sauté onion and garlic then add chopped tomatoes , add dry herbs, any spices (you can add chili flakes, paprika etc) and black pepper, sauté for ~10 more minutes
4. Mixed baked (grilled) veggies with tomato sauce
5. Plate and sprinkle with fresh parsley
Enjoy hot or cold (also good next day!)
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