a medley of fresh summer vegetables, baked in the oven
- 3 large tomatoes
- 2 zucchini
- 1 eggplant
- 2 large red onions
- 1 handful fresh basil
- olive oil
- salt and pepper
- garlic powder
- Preheat oven to 180C or 350F and coat a casserole dish with olive oil.
- Cut all the vegetables into slices and arrange together. Add basil leaves in between the vegetables.
- Sprinkle with olive oil, salt, pepper and garlic powder and bake for 25 minutes or until soft.
- Serve as a side dish to meat or fish or enjoy as a main dish with crispy bread, cheese and spread of your choice.
- Serving Size: 4