Summer vegetable bake
Delicious and nutricious as a main or a side dish.
Ingredients
1 medium eggplant (about 400g) cut into 1cm thick slices
2 tbsp extra virgin olive oil
1 medium potato, peeled and cut into 1cm thick slices
1/2 cup flat-leaf parsley leaves
1/4 cup oregano leaves
2 cloves garlic
Salt and dried chilli flakes (to taste)
2 small zucchini, cut into 1cm thick slices
2-3 roma tomatoes, sliced thickly
1/2 cup hot chicken stock or vegetable stock for vegetarians
1/2 cup grated parmesan cheese
Method
Pre-heat oven to 190C. Brush eggplant with olive oil and place on a baking tray. Roast for 15 minutes until almost tender, turning occasionally.
Cook potato in lightly salted boiling water for five minutes. Drain.
Chop parsley, oregano and garlic together.
Grease a medium baking dish and place eggplant on the base, overlapping slightly.
Place potato on top, dot with herb mixture and season with salt and chilli flakes.
Add zucchini and a layer of tomatoes.
Pour over stock and sprinkle cheese on top.
Bake for 60 minutes or until vegetables are tender.
Serve on its own or alongside barbecued fish.
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