Servings 8
Prep Time 20 mins
Cook Time 60 minutes
Total Time 1h 20 mins
Ingredients
Utensils
Preparations
Step 1π€
Preheat oven to 200°/th.6-7
Step 2π€
Peel the onions and cut them into six pieces
Step 3π€
Peel and finely chop the garlic
Step 4π€
Wash and seed the peppers, cut them into strips
Step 5π€
Wash and dice the eggplants into medium-sized pieces
Step 6π€
Cut the lemon into wedges, place the peppers and eggplant on a baking sheet lined with parchment paper, then add the garlic, onions and lemon wedges
Step 7π€
Add salt and pepper and sprinkle with thyme and rosemary, sprinkle with half the olive oil and put in the oven for 1 hour
Step 8π€
Wash the zucchini and cut them into 1 cm slices
Step 9π€
Wash and cut the tomatoes into quarters, after 30 minutes of cooking, add the zucchini and tomatoes, mix gently, sprinkle with the remaining olive oil and return to the oven for 30 minutes
Step 10π€
6 minutes before the end of cooking, break the eggs on the side of the vegetables (on top) and continue cooking
Step 11π€
Just before serving, add a few sprigs of herbs, a drizzle of oil and adjust the seasoning if necessary
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