Toma’Gusto vegetable casserole


Toma'Gusto vegetable casserole


  • 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


  • 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