The colours of the vegetables make this dish seem more of a work of art than dinner but I can assure you the freshness of the summer vegetables along with a superb dressing makes this one delicious dish.
- 2 medium tomato, sliced
- 1 medium red onion, sliced
- 1 green bell pepper, sliced
- 2 red bell pepper, sliced
- 1 small eggplant, sliced
- 1 1/2 medium zucchini, sliced
- 1 clove garlic, minced
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ¼ teaspoon of sea salt
- ¼ teaspoon fresh thyme
Tip: try to use similarly sized vegetables, this will mean they cook at the same rate and also look better in the dish.
Preheat oven to 200 C. Spray nonstick cooking spray onto bottom and sides of a pie dish, or cast iron skillet.
Arrange, in alternating colors, slices of tomatoes, onion, pepper, eggplant and zucchini, and around the sides and bottom of the dish. Set aside.
Mix olive oil, balsamic vinegar, salt, thyme, and minced garlic in small mixing bowl, whisking until well blended. Drizzle mixture over vegetables.
Place in oven and cook for 30 minutes.