Toma'Gusto vegetable casserole
Ingredients
- 2 aubergines
- 1½ zucchini
- 8 Toma’Gusto tomatoes
- 2 balls of mozzarella
- 2 red onions
- 8 tbsp traditional olive oil
- 2 cloves of garlic
- 15 g rosemary sprigs
- pinch of salt and pepper
Type of dish
Hot dish
Method
- Preheat the oven to 200 °C.
- Cut the aubergines, courgette, mozzarella and Toma’Gusto tomatoes into 0,5cm slices. Cut the onions into rings. Grease the baking dish.
- Grind the oil and garlic into garlic oil with the hand blender. Season with pepper and possibly salt.
- Heat 1 tbsp garlic oil in a frying pan and fry the aubergine in parts over medium heat for 5 minutes.
- Mix the rest of the garlic oil through the zucchini.
- Turn the aubergine, courgette, tomato, mozzarella and onion slices in an upright position in the dish.
- Cut the rosemary sprigs into quarters and tuck them between the vegetables. Hold back a few pieces.
- Roast the vegetables in the oven for about 40 minutes. Garnish with the rest of the rosemary.
Recipe made by Celien Rombouts
