Vegetable Bake

[Guest guest]

Vegetable Bake

 

 

3 baby eggplant, halved, chopped

2 medium zucchini, halved, chopped

1 medium red capsicum (bell pepper), thickly sliced

1 medium yellow capsicum (bell pepper), thickly sliced

2 teaspoons olive oil

250 g (9 oz) cherry tomatoes, halved

1/3 cup small fresh basil leaves

salt and pepper, to taste

 

 

1 Preheat oven to 220 C (430 F) or 200 C (400 F) for fan-forced.

 

2. Line a baking dish with non-stick baking paper (parchment).

 

3. Place eggplant, zucchini and capsicum (bell pepper) in prepared dish. Drizzle

with oil. Toss to coat. Season with pepper. Bake for

20 minutes or until vegetables are almost tender.

 

4. Add tomato to dish. Bake for 10 minutes or until tomato has

softened.

 

5. Top with basil. Serve.

 

 

Serves 4.