Ingredients
- 2 beefsteak tomatoes
- 1 eggplant
- 1 yellow zucchini
- 1 green zucchini
- 1 onion
- 10 basil leaves
- 5cl of olive oil
- Salt
- Pepper
- Chili pepper
Direction
- Cut the vegetables into 3-5mm slices.
- In a baking dish, arrange the vegetables inalternating layers.
- Season with the spices and olive oil.
- Bake at 160ºC for about twenty minutes.
- Top with basil, serve
Food and Wine
paring
Château Paul Mas,
Belluguette,
AOP Languedoc
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