I have shaped this recipe over the years of living on my own. It started with sliced vegetables, until one day I was just not up to the task of slicing them, so I just roughly chopped them, mixed with a can of tomatoes and put them in the oven... good choice after all
Enjoy with some fresh garlic bread, or as a side dish, main dish, with mashed potatoes...etc —juwu_eats
aubergine, diced 2x2cm
courgette, diced 2x2cm
bell pepper (of your preference), diced
chopped tomatoes (canned will do)
cloves of garlic, grated on microplane
a handful of thyme sprigs
saffron threads, crushed and soaked in 3tbsp hot water
olive oil, salt and pepper to taste
In This Recipe
Preheat the oven at 190 dec Celcius
Prepare the vegetables by dicing and placing them in a roasting pan. Season generously with salt, pepper and the grated garlic.
Drizzle enough olive oil to coat, add bayleaf and the sprigs of thyme. Mix with the hands until well distributed.
Combine the saffron and soaking water with the chopped tomatoes.
Pour the tomato-saffron mixture over the vegetables and stir to coat.
Place in the preheated oven at 190 degrees C until bubbly and all the vegetables are cooked through. 35-45min.