A French vegetable bake of eggplant, zucchini, pepper, and tomato, slowly roasted until silky and full of summer flavor.
30 min prep 45 min cook 8 min rest
Keeps the screen on · step-by-step guide · built-in timer
Slice the zucchini, eggplant, tomato, and pepper into even rounds.
Spread the tomato sauce over the bottom of the baking dish.
Arrange the vegetables in alternating rows over the sauce.
Drizzle with olive oil, then add salt, garlic, and thyme.
Cover and bake at 180 C for 30 minutes.
Uncover, bake for 12 more minutes, and rest for 8 minutes before serving.
💡 Tip: Slice all vegetables to the same thickness so they soften at the same pace.
🍽️ Serving suggestion: Serve warm or hot with fresh basil.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~170
kcal calories
4
g protein
16
g carbs
10
g fat
11.3g
Sugar
7.3g
Fiber
790.2mg
Sodium
1.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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