Herb-Infused Baked Vegetable Medley Recipe

Name: Herb-Infused Baked Vegetable Medley
Prep time: 20 min
Cook time: 2 h
Total time: 140 min
Cuisine: Fusion
Ingredients: 400 g Pastazara Finely Chopped Tomatoes; 250 g Organically Grown Green Capsicum; 100 g Sambar Onion Peeled; 100 g Garlic - Single Clove; 2 ltr Figaro Extra Light Olive Oil; 25 g Parsley; 250 g Small-Purple Brinjal (Baingan)

Fusion cuisine · 220 calories

Herb-Infused Baked Vegetable Medley recipe

About this recipe

This hearty and flavorful baked vegetable dish combines zucchini, tomatoes, and fresh herbs for a satisfying vegetarian dinner. Perfect for solution seekers looking for a wholesome, easy-to-make meal.

Ingredients

400 g Pastazara Finely Chopped Tomatoes
250 g Organically Grown Green Capsicum
100 g Sambar Onion Peeled
100 g Garlic - Single Clove
2 ltr Figaro Extra Light Olive Oil
25 g Parsley
250 g Small-Purple Brinjal (Baingan)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Slice 6 brinjals, 4 tomatoes, and 2 green bell peppers into thin rounds. Dice 2 onions and mince 2 cloves of garlic.
3. In a 6-quart casserole dish, layer the brinjals, tomatoes, green bell peppers, and onions, pressing down gently to create a firm base.
4. Sprinkle the minced garlic evenly over the layers, then drizzle 4 tablespoons of olive oil across the top.
5. Cover the casserole dish with a lid or aluminum foil and bake for 2 hours. Check occasionally to ensure the vegetables are cooking evenly.
6. Uncover the dish for the final hour of baking to allow excess liquid to evaporate and the top to caramelize slightly.
7. Once baked, gently mix the vegetables and season with salt to taste. Garnish with 1/2 cup of chopped parsley and a few fresh tomato slices before serving.