Ingredients
- 1 tbsp olive oil, plus extra for greasing
- 1 x 500g carton Italian passata with garlic and herbs
- 6 large tomatoes, sliced
- 2 1/2 onions, thinly sliced
- 2 large courgettes, sliced
- 2 medium aubergines, sliced
- 100g (3 1/2oz) Parmesan, or vegetarian hard cheese, grated
- handful basil leaves (Optional)
Method
Whether you are looking for an accompaniment with your meat dish or a healthy and hearty vegetarian option this colourful dish is sure to fit the bill. This quick and simple dish full of flavours of the Mediterranean using tomatoes, aubergines and courgettes will sure to be a hit.
Start by firing up your Amigo Oven to maximum temperature (approx 550c). Let the temperature drop to about 200c. If you are cooking this dish alongside a long roast add it to the oven the last hour or so. This way both dishes will be ready to serve at the same time.
- Lightly grease a dish (approx 20x30cms, increase ingredients if opting for a large dish) suitable to go in your wood fired oven with some oil. A round or rectangular dish are both fine. Pour in the passata and spread across the base.
- Place the sliced aubergine, courgettes, onions and tomatoes in alternate fashion on top of the passata, so they are standing up. Sprinkle half of the Parmesan over the top and in between the vegetables.
- Cover and seal the dish well with foil and place in your oven for approx 50 minutes. Remove the dish from the oven and discard the foil. Brush the vegetables with the oil, season with salt and black pepper and sprinkle with remaining Parmesan. Return to the oven for a further 10 minutes or so till cooked.
- Serve with fresh basil leaves. Enjoy.