Mediterranean vegetables from the oven

Ingredients for 4 servings:

• 1 large eggplant(s)
• 1 large zucchini
• 1 bell pepper(s), red or yellow
• 1 onion(s), finely chopped
• 2 cloves garlic, finely chopped
• some olive oil
• some water
• Herbs of Provence, dried
• salt and pepper
• Vegetable broth (Vegeta)
• e.g. cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Suitable for food combining (N), vegetarian

Preheat oven to 200°C. Wash the eggplant and zucchini, quarter them, and cut into 0.5 cm thick slices. Deseed and peel the peppers, and cut into bite-sized pieces. Place in a baking dish with the onions and garlic. Season with salt and pepper, sprinkle with herbs, and drizzle with olive oil. Place in the oven. After 20 minutes, when it should be lightly browned, remove from the preheated oven at 200°C and add about 100 ml of water. Place back in the oven for another 10 minutes. Then stir everything gently and season to taste. If desired, add a little cream. This dish can be eaten on its own or with potatoes, pasta, rice, or meat.