2019-07-01 The Australian Womens Weekly Food

PROVENÇAL-STYLE

VEGETABLEBAKE

PREP+COOKTIMEHOURMINUTES

SERVES

⅓cup(ml)extravirginoliveoil

medium(g)redonions

slicedthinly

clovesgarliccrushed

sprigsfreshthyme

½cup(g)pittedkalamataolives

choppedfinely

medium(g)eggplants

medium(g)riperomatomatoes

large(g)zucchini

 ggoat’scheese

crustybreadtoserve

PreheatoventoCCfan

 Heathalftheoilinalargefrying

panovermediumheatCookthe

onion
garlicandthyme
stirring


foraboutminutesoruntil

onionissoftRemovefromheat­

stirintheolives

 Meanwhile
cuteggplantsand

tomatoesintoƒmmslicesSlice

zucchinionthediagonaltomatch

thetomatoandeggplant

Spreadthesoftenedonionsover

thebaseofaroundlitre(cup)

ceramicovenproofdishArrange

vegetablesoverthetopinacircular

pattern
alternatingcolours

Drizzlewiththeremainingoil­

seasontotaste

 Coverwithfoilandbakefor

ŠminutesRemovefoilandbake

forafurther‹minutesoruntil

vegetablesaretender

 Servewithgoat’scheeseand

crustybread

Depending on the olive variety

and blend, the taste and depth

of flavour varies in intensity from

mild and grassy through to robust

with a peppery kick.

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