A clay-pot vegetable bake of eggplant, potato, zucchini, pepper, and tomato, roasted slowly until tender.
20 min prep 70 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cut all the vegetables into large pieces.
Layer them in the casserole from firmest to softest.
Mix the tomato, olive oil, garlic, and salt, then pour over the vegetables.
Cover the casserole so the steam stays inside.
Bake at 180 C for 70 minutes.
Rest for 10 minutes before serving.
💡 Tip: Leave the vegetables in large pieces so they keep their texture through the long bake.
🍽️ Serving suggestion: Serve with plain rice pilaf.
~190
kcal calories
5
g protein
19
g carbs
10
g fat
9.5g
Sugar
7.4g
Fiber
403.4mg
Sodium
1.2g
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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