This vegetable dish is quite easy to prepare and contains many useful substances. Differs in taste and aesthetic design of the dish.
It is necessary
- For the sauce:
- - 200 g onions;
- - 350 g of tomatoes;
- - 350 g of Bulgarian pepper;
- - 2-3 pcs. thyme (optional);
- - vegetable oil;
- - salt.
- Vegetables:
- - 500 g of tomatoes;
- - 500 g of zucchini (zucchini);
- - 500 g eggplant.
- For refueling:
- - 2-3 cloves of garlic;
- - 5 tbsp. l. vegetable oil;
- - greens to taste;
- - pepper;
- - salt.
- Optional:
- - balsamic vinegar.
Instructions
Step 1
Prepare the sauce. Place the peppers in a mold and place in the oven. Bake at 180 degrees for about half an hour (the top will darken).
Step 2
When warm, remove the pepper from the oven, peel and cut into cubes. Finely chop the garlic and onion, peel the tomatoes and cut into cubes.
Step 3
Fry the onion with a little vegetable oil, add the pepper and fry for about 3 minutes. Add the tomatoes, season with salt, and fry until the sauce thickens, about 7 minutes.
Step 4
Use a blender to chop the sauce, add the thyme and stir. Pour into mold and place evenly.
Step 5
Cut vegetables (tomatoes, eggplants, zucchini) thinly. In the form of a circle, place them in the prepared form, alternating vegetables (zucchini circle, eggplant circle, tomato circle).
Step 6
Prepare a dressing. Finely chop the herbs and add the oil and garlic, pepper and salt.
Step 7
Pour the dressing over the vegetables. Cover the mold with foil and place in the oven. Bake at 180 degrees for about an hour (maybe a little more). If desired, sprinkle with balsamic vinegar when serving.
