Summer Vegetable Casserole

Summer is the perfect season for eating more vegetables.

Try this super healthy Marion Mizzi summer vegetable casserole recipe! 

INGREDIENTS:

• 2 eggplants
• 2 zucchini
• 1/2 red bell pepper
• 1/2 yellow pepper
• 1/2 orange pepper
• 6 tomatoes
• 5 garlic cloves
• 1 onion
• a pinch of paprika
• fresh thyme
• bay leaves
• salt & pepper

METHOD

Pre-heat the oven to 180C. 

Wash the vegetables and cut them coarsely. 

In a large wok or chef pan, heat some Fry Light Low-Calorie Spray and saute the garlic and onion until browned.

Add all the vegetables, thyme springs and bay leaves to the pan and spray with some Fry Light Low-Calorie Spray.

Season with salt and pepper to taste. Add a pinch of paprika (optional). Mix well.

When the vegetable color nicely, place all the ingredients in a baking dish.

Bake for 1 hour at 160C.

Serve hot or warm with white meat or fish main meal. 

Enjoy! Don't forget to take a picture and share it with us.

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