Читать книгу Vegetable Kitchen - Bernhard Long - Страница 36

Serves 4 meals

2 onions

2 zucchini

800 grams of tomato

5 tablespoons olive oil

2 cloves of garlic

Salt and freshly ground pepper

4 sprigs of thyme

The preparation sequence

Peel the onions and chop into thin rings. Wash zucchini and tomatoes with water, brush and both in the so. 1 centimeter thick slices shred.

2 tablespoons oil in a pan to warm. Onions sauté until soft at medium heat. A baking dish with 1 teaspoon oil from paint. Into the onion, put it turns per 1 layer zucchini and 1 layer tomatoes.

Garlic peels, chop into slices, season with salt, pepper and remaining oil stir and pour over the vegetables.

In the heated, preheated oven at 180 ° C (convection oven 160 ° C; gas mark 2-3) until golden brown in 30-35 minutes if necessary, pour a little water.

Meanwhile wash thyme with water and shake dry. Give thyme sprigs on the casserole.