Author Notes
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
Ingredients
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1
aubergine, diced 2x2cm
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1
courgette, diced 2x2cm
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1
onion, diced
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1
bell pepper (of your preference), diced
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1 cup
chopped tomatoes (canned will do)
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3
cloves of garlic, grated on microplane
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1
bayleaf
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a handful of thyme sprigs
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0.5 teaspoons
saffron threads, crushed and soaked in 3tbsp hot water
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olive oil, salt and pepper to taste
Directions
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Preheat the oven at 190 dec Celcius
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Prepare the vegetables by dicing and placing them in a roasting pan. Season generously with salt, pepper and the grated garlic.
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Drizzle enough olive oil to coat, add bayleaf and the sprigs of thyme. Mix with the hands until well distributed.
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Combine the saffron and soaking water with the chopped tomatoes.
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Pour the tomato-saffron mixture over the vegetables and stir to coat.
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Place in the preheated oven at 190 degrees C until bubbly and all the vegetables are cooked through. 35-45min.
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