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Eggplant and tomato medley bake
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Gluten-free one pan eggplant and tomato bake loaded with 5 veggies for a fresh and fantastic meal.
Ingredients:
  • 2 medium zucchini, thickly sliced
  • 4 baby eggplant, quartered lengthways
  • 1 large red capsicum, chopped
  • 1 large red onion, halved, cut into thick wedges
  • 400g punnet tomato medley mix (see note)
  • 2 garlic cloves, thinly sliced
  • 100g fetta, crumbled
  • 125.00 ml fresh basil leaves
Instructions:
  • Preheat your oven to a toasty 180C (160C for the fan-forced setting).
  • In a 23cm x 33cm baking dish, combine zucchini, eggplant, capsicum, onion, and oil. Season with salt and pepper, then toss everything together.
  • Roast for 20 minutes, then add tomatoes and garlic. Toss to combine and continue roasting for another 15-20 minutes, or until vegetables are golden and tender.
  • Gently crush tomatoes using a fork, then serve topped with feta and fresh basil leaves.

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