Ingredients

Serves 6 people

  • 2 beefsteak tomatoes
  • 1 eggplant
  • 1 yellow zucchini
  • 1 green zucchini
  • 1 onion
  • 10 basil leaves
  • 5cl of olive oil
  • Salt
  • Pepper
  • Chili pepper

Direction

  1. Cut the vegetables into 3-5mm slices.
  2. In a baking dish, arrange the vegetables inalternating layers.
  3. Season with the spices and olive oil.
  4. Bake at 160ºC for about twenty minutes.
  5. Top with basil, serve

Food and Wine

paring

Château Paul Mas,

Belluguette,

 AOP Languedoc

Château Paul Mas parcelle Belluguette Languedoc Blanc.
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