INGREDIENTS
1/4 cup extra virgin olive oil
1 eggplant, cut into 3cm pieces
2 zucchini, trimmed into 3cm pieces
2 red onions, halved, cut into slices
1 red capsicum, halved, seeded, cut into 3cm pieces
1 yellow capsicum, halved, seeded, cut into 3cm pieces
3 fresh garlic cloves, finely sliced
1 tablespoon chopped fresh rosemary
6 roma tomatoes, finely sliced
2 TBSP Fresh basil
1/4 cup chopped fresh continental parsley
Salt and pepper to taste
DIRECTION
Step 1
Heat up oven to about 200ºC. Heat the oil in an averagely large baking dish in oven for about 5 minutes. Add onion, garlic and rosemary to coat. Top with tomato and basil. Stir and carefully decorate the top with the eggplant, yellow capsicum, red capsicum and zucchini in a spiral pattern around the skillet until the entire pan is covered.
Step 2
Bake for about 45 minutes or until the vegetables are tender.
Step 3
Add in the chopped fresh continental parsley
