This dish is suitable not only for fasting, but also for those who fight spring avitaminosis, want to lose weight and prepare for the coming summer season. Vegetables, greens and vegetable oil turn into an aromatic, lightweight and spectacular dish for Martov dinner. At first glance, it may seem to cook difficult, but it is only at first glance: the pepper is in the oven and does not require constant attention. 10 minutes you spend to put the vegetables in a frying pan, then cut into thin circles, put into the shape, put it in the oven and forget about it for an hour to, in the end, enjoy the freshly prepared personally delicious French cuisine.
You will need the following products.
For sauce:
350 g of Bulgarian pepper (1 big pepper),
350 g of tomatoes,
200 g onion,
2-3 twigs of thyme or basil (optional),
salt,
vegetable oil.
Vegetables:
500 g zucchini or zucchini,
500 g of eggplants,
500 g of tomatoes.
For refueling:
5 tablespoons of vegetable oil, 2-3 cloves of garlic, greens, salt, pepper to taste.
First we make a sauce, for this you need to bake, cool, clean and cut 1 large Bulgarian pepper. Pepper we bake in the oven at a temperature of 180 degrees until it starts to darken.
To make it easier to clean the baked pepper, you need to put it in a plastic bag, tie a package and leave cool. The cooled pepper is cleaned much easier.
Press the onions, add pepper, peeled sliced tomatoes and stew to thickening. Salt and wipe in a blender, pour into the bottom of the dishes for baking, lay thinly sliced eggplant, zucchini and tomatoes on top.
Top to fill with refunding from chopped greens, garlic, salt and olive oil. Tightly close the foil and bake about 1 hour in the oven at a temperature of 180 degrees.
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