Summer vegetable parmigiana

Total: 1 hr 20 min. | Active: 30 min.
vegetarian, gluten-free, Low Carb

Ingredients

for 4 person

Summer vegetables
yellow peppers, cut into sixths
aubergines, cut into slices approx. 5 mm thick
courgettes, cut into slices approx. 5 mm thick
4 sprig rosemary, needles removed
5 tbsp olive oil
1 ½ tsp salt
Tomato sauce
1 tbsp olive oil
garlic cloves, finely chopped
2 tbsp tomato puree
2 tin peeled cherry tomatoes (each approx. 400 g)
1 tsp sugar
1 tsp salt
a little  pepper
To layer
300 g mozzarella, torn into pieces
1 bunch basil, leaves torn off
80 g grated Parmesan

How it's done

Summer vegetables

Mix the vegetables, rosemary and oil in a bowl, spread on two baking trays lined with baking paper, season with salt.

To roast

Approx. 15 mins. in an oven preheated to 220°C (convection). Remove, allow to cool slightly. Turn the oven to 200°C (top and bottom heat).

Tomato sauce

Heat the oil in a pan. Sauté the garlic and tomato puree. Add the tomatoes and the sugar, season, simmer over a medium heat for approx. 15 mins.

To layer

Spread ⅓ of the tomato sauce in the prepared dish, top with ⅓ of the vegetable slices, mozzarella, basil and parmesan. Repeat the process twice.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove the parmigiana from the oven, leave to stand for approx. 5 mins.

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