Vegetable Recipes baked in herb sauce and a great vegetable couvert
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ingredients
1 pcs smaller aubergine 1 pcs large red onion 1 pcs sweet potato in the size of aubergine 1 pcs zucchini with a larger diameter (or pumpkin) 5 cloves garlic 1,5 dl good quality olive oil to taste fresh herbs: oregano, thyme, rosemary and basil, ligurilla sprig 2 dl tomato puree 1 pinch salt and black pepper 1 handful gluten-free oatmeal
progress
There are no need to write a lot of words for this recipe. It’s full of the aromas of herbs, the taste of tomato juice, and unfortunately people with histamine issues can’t indulge. I am most pleased that I used herbs from my garden. But the zucchini was also from a neighbor. It’s so gratifying, this sharing of food and ingredients. The giving is very enjoyable. You can basically choose any vegetable for this recipe. I used eggplant, sweet potato, a large red onion and zucchini for the first time. The second time I didn’t have eggplant, I used potatoes and shredded carrots. You can use tomato juice instead of puree, or blended fresh tomatoes with sun-dried tomatoes and a bit of spices.
1.
Heat the oven to 250°C. Brush the pan or baking dish in which you are going to bake the Vegetable Recipes with rapeseed or olive oil and sprinkle with fine oatmeal. Cut the Vegetable Recipes into evenly thick rounds. I peeled the sweet potato before slicing.
2.
Choose the order of storage as you like, but if you’re going to use a potato, slice that one thinner than, say, zucchini. A vine tomato is also great in between slices . I drizzled the veggies with olive oil and sprinkled with salt. I arranged the veggies so that they overlapped from about halfway through.
3.
Then I mixed the torn herbs with the tomato juice (puree with a little water) and poured it over the veggies. And sprinkled the chopped garlic with some of the torn herb leaves.
4.
I cooked for about 15 minutes. You can see for yourself when the Vegetable Recipes are soft. Serve with soft bread and a good glass of wine. Enjoy this recipe in joy .
5.
TIP: I haven’t made anything out of this dish yet. I made one mini serving into a “couvert”, a small meal to welcome you while dinner is being served. I mixed up all the ingredients and it made a great spread for homemade sourdough bread. Definitely give this a try, it goes great with red wine .
