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Serves: 4 people


  • 500g Courgettes
  • 1 Pepper
  • 1 Aubergine
  • 2 White onion
  • 3 Extra virgin olive oil tablespoons
  • Thyme
  • Parsley
  • Salt and Pepper to taste


Preheat the oven for 180˚C

Wash and dry the vegetables and slice them finely (1/2 cm)

Season the vegetables with 2 tablespoons of oil, salt, thyme and chopped parsley.

Finally add a drizzle of oil in the pan and arrange the sliced veggies in alternating patterns (aubergine. courgette, pepper and onion) starting at the outer edge of the dish and working concentrically towards the center.

Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.

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