1 Red Pepper
1 Courgette (prefer yellow varaties)
1 Red Onion
2 Slicing Tomatoes
2 Garlic Cloves unpeeled or more
Lots of Extra Virgin Olive Oil
Salt and Freshly ground Black Pepper
Dried Oregano (wild if possible)
Preheat oven to 160C fan.
The oven proof pan needs to be 5-6cm deep can be 20cm round as in the picture or any shape that will allow the vegetables to be arranged in stacks and packed into the tray. I will vary the tray next time.
A small ramekin is useful.
Find your sharpest knife.
Slice the vegetables as thinly as possible and lay on plates ready to go. (You may not need all the vegetable if they are large items).
Pour a good slick of olive oil into the pan, ensuring the bottom is well coated.
Pick up a slice or two of each vegetable creating a stack. The order I use is tomato, aubergine, onion, courgette. Place in the pan and repeat using the small ramekin as a prop until you have filled up to it, the remove and completely fill the pan.
I then squeeze in the slices, pieces of red pepper and garlic cloves to ensure the vegetables are very tightly packed, get as much as you can in the pan, don’t forget the middle.
Once the pan is tightly packed with the vegetables, sprinkle the top with a generous amount of dried thyme, oregano, salt and freshly ground black pepper.
Pour over more olive oil to baste the tops of the vegetables, cover with foil.
Bake for 1 hour.
Take of the foil, add more oil (no such thing as too much)
Bake for a further 1 hour.
Eat hot or at room temperature.
The plate shown is with burrata, grilled prawns and sourdough bread, and more olive oil...mmmmmmmmmm