- 1 small zucchini;
- 1 small eggplant;
- 1 Bulgarian pepper;
- 1 bulbs;
- 2 tomatoes;
- Parsley, Pepper, Salt, Garlic;
- Olive oil - 4-5 tbsp. spoons;
- The grated cheese is ½ cup.
Oven warm up to 220 degrees. Purified and sliced zucchini, eggplant and pepper Put in a metal or ceramic shape, sprinkle and sprinkle with olive oil. Bake for 20 minutes.
In the pan, spasore onion on the vegetable oil, add the chopped tomatoes, greens, salt and stick to the softening of tomatoes. A couple of minutes before readiness, add finely chopped garlic.
Vegetables remove out of the oven, turn it off, mix and sprinkle again with oil, and then put back in the oven for another 10 minutes. After that, lay out onions with tomatoes on vegetables, distribute evenly, sprinkle with grated cheese and put in the oven for several minutes so that the cheese is melted. Serve hot and cold. Before serving, sprinkle with freshly fine peppers.
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