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

• 50G Picard Chopped Flat Parsley
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Filippo Berio Garlic Flavoured Olive Oil

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Slice 6 zucchinis, 4 tomatoes, and 2 green bell peppers into thin rounds. Dice 2 onions and mince 2 cloves of garlic.
3. 3. In a 6-quart casserole dish, layer the zucchini, tomatoes, green bell peppers, and onions, pressing down gently to create a firm base.
4. 4. Sprinkle the minced garlic evenly over the layers, then drizzle 4 tablespoons of olive oil across the top.
5. 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. 6. Uncover the dish for the final hour of baking to allow excess liquid to evaporate and the top to caramelize slightly.
7. 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.