Provencal Vegetable Bake

This recipe is from my Physiotherapist.
80 ml extra virgin olive oil
4 medium red onions, sliced
4 cloves garlic, crushed
4 sprigs of fresh thyme
80 g pitted Kalamata olives, chopped
2 medium eggplants
5 medium Roma tomatoes
3 large zucchini
salt and pepper to taste
50 g pine nuts or chopped almonds
crusty bread to serve
Preheat the oven to 180 C.
Heat half the oil in a large frying pan. Cook the onion, garlic and thyme for 10 – 15 minutes. Stir occasionally until the onions are soft.
Remove from the heat and stir in the olives. Cut the eggplant and the tomatoes into 2 mm slices. Slice the zucchini on the diagonal to match the length of the tomatoes.
Spread the onion mix on the base of an ovenproof dish. Arrange the vegetables over the top in a circular pattern alternating the colours. Drizzle with the remaining oil. Season to taste.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for a further 45 minutes until the vegetables are tender.
Serve sprinkled with nuts and with crusty bread.
Serves 6 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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