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Categories:
olive oil eggplant zucchini onion tomatoes black olives goat cheese fresh breadcrumbs herbs green salad
Viewed: 86 - Published at: 8 years agoIngredients
- 1/3 cup plus 2 tbsp olive oil
- 1 None eggplant, halved and thickly sliced
- 1 large zucchini, thickly sliced
- 1 large onion, sliced
- 2 large tomatoes, cut into thin wedges
- 1/2 cup pitted black olives, coarsely chopped
- 4 oz goat cheese
- 1/2 cup fresh breadcrumbs
- 1 tsp dried herbs, such as oregano or basil
- None None Green salad, to serve
Method
- Preheat the oven to 350°F.
- Heat a grill pan on high heat or preheat the grill on medium-high. Brush vegetables with oil. Grill in batches, 2-3 mins each side, until golden and slightly tender.
- Layer vegetables in a 2-quart baking dish. Sprinkle with olives and dot with goat cheese.
- Combine breadcrumbs, dried herbs and remaining 2 tbsp oil in a medium bowl. Sprinkle over vegetables.
- Bake 20-25 mins, until golden and crisp. Serve with green salad.
