|Preparation : 15 min||Resting : -|
|Cooking : 40 min||Equipment :|
|Difficulty :||Rating : 8 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||red pepper (150g)
|1||large aubergine (500g)
|70||g stoned black olives, sliced
|1||tsp thyme leaves
|salt, 5 peppercorn blend
|1||Preheat the oven to 210 °C (200 °C fan, gas mark 7).|
|2||Fit the food processing bowl with the midi bowl; install the 4mm slicing disc. Slice|
the vegetables and garlic using the FOOD PROCESSOR programme; keeping each
type of vegetable separate.
|3||Lightly brush an ovenproof dish with oil. Arrange the vegetables in alternating rows|
and scatter the olives over the top; season with thyme, salt and pepper. Drizzle
generously with olive oil.
|4||Bake for 40 minutes. If necessary, add half a glass of water halfway through|
baking to keep the vegetables moist.
Surpringly tasty. Attractive dish. Goes well with a roast.
easy to prep and a delicious result.
My partner made this last night, when I read the ingredients I didn't expect much flavour at all, but it was delicious and we will make this regularly. Really nice low carb veggie bake
I was very sceptical that this would turn out quite bland, however it certainly lived up to the 5* reviews
Very easy recipe that presents well. I have made it three times now and have had great feedback from some serious 'foodies'.