Provençal-style vegetable bake
80ml extra virgin olive oil
680g red onions, thinly sliced
4 cloves garlic, crushed
4 sprigs fresh thyme
80g Kalamata olives, finely chopped
375g ripe Roma tomatoes
500g large courgette
100g goat’s cheese crusty bread, to serve
Preheat oven to 180°C.
Heat half the oil in a large frying pan over medium heat.
Cook the onion, garlic and thyme, stirring, for about 10-15 mins or until onion is soft.
Remove from heat; stir in the olives.
Meanwhile, cut aubergine and tomatoes into 2mm slices.
Slice courgette on the diagonal to match the tomato and eggplant.
Spread the softened onions over the base of a round 1.5-litre ceramic ovenproof dish.
Arrange vegetables over the top in a circular pattern, alternating colours.
Drizzle with the remaining oil; season to taste.
Cover with foil and bake for 30 mins.
Remove foil and bake for a further 45 mins or until vegetables are tender.
Serve with goat’s cheese and crusty bread.