Ingredients
50 g onion
10 g garlic
45 ml olive oil
4 g Crushed oregano2 g dried thyme
4 g salt
2 g Black peppercorns400 g zucchini
400 g yellow zucchini
200 g cherry tomato
Preparation steps
Weight for 4 portions – 1,8 kg
Sauté the onion in olive oil for 3 to 4 minutes, then add the garlic and sauté for 30 seconds.
Stir in the aromatic pizza sauce, oregano, and thyme, and cook for 5 minutes over low heat.
Spread the sauce in a baking dish (Ø 26–28 cm). Slice the green and yellow zucchini and the eggplant into rounds, and cut the cherry tomatoes in half. Layer the vegetables alternately in circles over the sauce, drizzle with olive oil, and season with thyme, rosemary, salt, and pepper.
Bake covered for 30 minutes at 190 °C, then uncovered for another 15 to 20 minutes, until the vegetables are tender and lightly browned. Let it rest for 5 minutes before serving.
Tip
For an even richer flavor, you can add slices of red pepper between the layers of vegetables or sprinkle with parmesan towards the end of baking.