Preparation Method
- Preheat the oven to 200°C (400°F).
- Prepare the vegetables : Cut the zucchini, eggplant and peppers into slices or pieces.
- Mix breadcrumbs, parmesan, salt, basil, thyme, and crushed garlic in a bowl.
- Coat the vegetables with this mixture then place them on an oiled baking tray.
- Bake for 45 minutes .
- Add the cut tomatoes , a little salt, and the sliced mozzarella to the vegetables.
- Bake again for 20 minutes at 205°C (400°F).
- Sprinkle with parmesan before serving.
Tip: For an even crispier crust, place the vegetables under the grill during the last minutes of cooking.
Storage and Reheating
This dish will keep in the refrigerator for 3 to 4 days. To reheat it, prefer the oven at 180°C (350°F) for 10 minutes, which helps maintain the crispy texture.
This vegetable stretching dish is a hymn to simplicity and deliciousness. It reveals the hidden magic of vegetables when they are enhanced by simple but powerful flavors. It is an invitation to rediscover the pleasures of home cooking, to take the time to savor each ingredient and to share unforgettable moments around a healthy and delicious meal.
