Start with 2 peppers.
Cut in half and de seed.
Pop on a tray skin side up and drizzle a little olive oil on them, followed with a sprinkle of salt and pepper. These will need to go under a grill for between 15-25 mins untill the skin turns black.
As peppers are grilling get a large onion and 3 cloves of garlic.
Finely chop onion.
Get your herbs ready, take the leaves off of the steam of the thyme and chop with the parsley.
Add olive oil, onion, garlic, chopped herbs and bay leaf in this order to a hot pan and fry till the onions are soft.
Take the peppers out of the grill and leave to cool.
Once cool, peel the skin off.
Dice the peppers in to small cubes.
Open a tin of tomatoes.
Drain the liquid and pour it in to the pan with the onions, then chop the tomatoes finely and add to the pan as well.
Should look something like this! Cook and reduce down adding salt and pepper to your taste. This should take about 30-45 mins on a medium heat.
Turn your oven on to full blast and grab your vegetables.
Chop them all into disks.
Assemble them layering a piece of each of the veg one on top of each other slightly overlapping.
Pour your onion and tomato sauce into the bottom of a large baking tray and layer your veg on top of the sauce like so.
Sprinkle with olive oil, a chopped clove of garlic and some thyme leaves and season with salt and pepper.
Cover with foil or baking paper and put into your hot oven for 1 hour.
After an hour turn your gas down to 200/180 for fan ovens and take to foil or baking paper off.
After an hour of cooked uncovered the sauce at the bottom of the tray should be thick but not dry. If it's to dry add a little water and if it's to watery leave to cook a little longer.
And enjoy with a glass of red wine and some fresh bread. A nice touch is to drizzle a little dressing over once served, mixture of olive oil, balsamic vinegar, chopped garlic and fresh thyme leaves!
- 2.0 Peppers (any colour)
- 2.0 Aubergines
- 4.0 Tomatoes
- 4.0 Courgettes and mix of yellow and green
- 1.0 Tin of Tomatoes (San Marzano of poss)
- 1.0bnch Thyme
- 1.0bnch Bay leaf
- 1.0bnch Flat leaf parsley
- 4.0 Cloves of garlic
- 2.0Tbsp Olive oil
- Salt and pepper to taste
- 1.0 Large onion