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Ingredients
- 2 ripe tomatoes, sliced
- 1 large eggplant, sliced
- 2 medium zucchini, sliced
- 3 red onions, cut into fine wedges
- 3 red bell peppers, cut into strips
- 2 tbsp strained tomatoes or chopped tomatoes
- 2 tbsp white balsamic vinegar
- Salt to taste
- Freshly ground pepper
- Feta for garnish
Method
- 1Preheat oven to 190 °C (top/bottom heat). Slice vegetables (tomatoes, potatoes, eggplants, bell peppers, onions) thinly – the thinner they are, the faster and more flavorful they will cook in the oven.
- 2In a small bowl, whisk together olive oil, finely chopped garlic, and fresh herbs (e.g., thyme, rosemary, or oregano) – this will be your flavorful marinade. Place tomatoes in a separate bowl, season with a little salt, and mix with a portion of the marinade. Then repeat the same with potatoes, eggplants, and bell peppers – each type separately, so everything is evenly marinated. For the onions: Instead of salt, simply add a splash of balsamic vinegar – this enhances their sweetness. Then also mix with marinade.
- 3Arrange the marinated vegetables either nicely layered or in rows in a large baking dish. Drizzle the remaining marinade over them. Then evenly spread 2 tablespoons of strained tomatoes (or tomato sauce) over the top. Tip for moms: Pour about 80 ml of water into one corner of the dish – not directly over the vegetables, so they don't get soggy. This creates steam and ensures perfect cooking. Bake in the oven for approx. 45–60 minutes, until the vegetables are golden brown, soft, and wonderfully fragrant. Let rest for 15 minutes – then serve with crumbled feta. And it's best to cook a double batch – it tastes almost even better the next day.
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