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Quick and easy veggie casserole
Ingredients
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1 large eggplant
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1 red pepper
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1 green pepper
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2 zucchini
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1 large tomato
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1 or 2 cloves of garlic
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STAR extra virgin olive oil
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Salt
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Herbs de Provence
Instructions
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1.
Leave the eggplant to soak in water with a pinch of salt for half an hour to minimize their slightly bitter taste.
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2.
Wash all the vegetables and dry them with a paper towel. Cut them into 1 cm thick strips. The key to a perfect ratatouille is to cut all the vegetables to the same thickness.
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3.
Grease an oven dish with a good dash of STAR extra virgin olive oil and arrange the vegetables in alternating layers or spirals. Sprinkle them with salt, herbs de Provence and finely chopped garlic. Drizzle them again with extra virgin olive oil, put the dish into a preheated oven at 350 ºF and bake for half an hour or until they are lightly poached. Serve warm.
