John Myers
Ingredients for 4 servings:
- 150 g zucchini
- 150 g red bell pepper(s)
- 150 g eggplant(s)
- 10 g fennel
- 100 g onion(s)
- 400 g tomatoes
- 250 ml vegetable stock
- 1 medium-sized garlic clove(s), squeezed
- 100 g Parmesan, freshly grated
- 1 tsp thyme, fresh
- salt and pepper
- olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
vegetarian
Slice the zucchini and eggplant. Slice the bell peppers into strips. Halve the fennel and onion and also slice them into strips. Slice the tomatoes. Layer the sliced vegetables in an ovenproof dish, top with the tomato slices, and drizzle with a little olive oil. Season each layer with salt, pepper, thyme, and half of the Parmesan cheese. Bring the vegetable stock to a boil and add the crushed garlic clove. Pour the stock over the vegetables. Finally, spread the remaining Parmesan cheese over the casserole. Bake at 180°C for about 40 minutes. We serve the vegetables as a main course, with rice and/or baguette. Of course, you can also serve it with fish or meat.
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