Summer is the perfect season for eating more vegetables.
Try this super healthy Marion Mizzi summer vegetable casserole recipe!
- 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
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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