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Sun-dried Vegetables

The recipe for Sun-dried Vegetables

Vegetarian Vegan
Course: Side dish
Preparation time: 15 minutes
Cooking time: 60 minutes
Cost per serving: 0,90 €

Instructions

  • 1.   Preheat the oven to 150°C (300°F). Cut all the vegetables into cubes. Slice the shallot. In a casserole dish with a drizzle of oil, sauté the shallot until translucent. Add the eggplant, zucchini, and bell pepper and continue cooking until they are golden brown. Add the minced garlic, tomatoes, bouquet garni, cumin, and finely diced preserved lemon. Season with salt and pepper and sauté for another 3 minutes. Cover and bake for at least 50 minutes. Serve warm or cold, drizzled with a good amount of olive oil.

Ingredients for servings

  • 1 eggplant
  • 1 bell pepper
  • 1 zucchini
  • 2 beefsteak tomatoes
  • 1 shallot
  • 1 garlic clove
  • 1 bouquet garni
  • 1 teaspoon of lemon juice
  • 2 teaspoon of ground cumin
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

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* As an indication, before cooking, RDA of the EU.