Name: Mediterranean Vegetable Bake
Total time: 1 h 20 min
Yield: 2
Ingredients: 3 baby aubergines; 2 shallots, peeled and halved; 4 cloves garlic, unpeeled; 2 tbsp extra virgin olive oil; Salt and freshly ground black pepper; 2 sprigs fresh oregano, leaves picked and roughly chopped; 4 sprigs fresh thyme, leaves picked; 3 baby courgettes, halved lengthways; 6 Padrón peppers; 12 pitted Kalamata olives; 50g/2oz feta, crumbled; 2 tbsp grated Parmesan For the tomato sauce; 1 tbsp extra virgin olive oil; 12 cherry tomatoes, halved; 8 sun-blushed tomatoes, roughly chopped; 4 tbsp passata; ½ tsp dried herbes de Provence; 2 tbsp white balsamic vinegar To finish; Extra virgin olive oil, to trickle; Fresh basil leaves

VMG Recipes