Mediterranean Vegetable Casserole

Steps

1. Preheat the oven to 400°F.
2. Cut the eggplants, zucchini and tomatoes into ¼-inch thick slices.
3. Cut the onions into rings. Grease the oven dish.
4. Use the immersion blender to blend the oil and garlic into garlic oil. Add salt and pepper to taste.
5. Heat up 1 tbsp garlic oil in a frying pan and fry the eggplant in parts over medium heat for 5 min. Turn over halfway.
6. Mix the rest of the garlic oil with the zucchini. Alternating, put the slices of eggplant, zucchini, tomato and onion upright in the dish.
7. Cut the rosemary sprigs into fours and put them between the vegetables. Save a couple of pieces.
8. Grill the vegetables in the oven until done (approx. 40 min). Garnish with the remainder of the rosemary.

Comments

You can make this casserole up to 1 day in advance. Keep covered in the refrigerator. Cover with aluminum foil and heat it up in the oven at 350 °F for 20 min.