Layered roast summer vegetables

Name: Layered roast summer vegetables
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps good-quality olive oil; 4 larges courgettes, thickly sliced (yellow ones look pretty); 5 ripe plum tomatoes, sliced; 2 aubergines, sliced; 1 large garlic bulb, kept whole; 1 small bunch rosemary, broken into sprigs

You can never have too many side dish recipes, so give Layered roast summer vegetables a try. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 315 calories, 7g of protein, and 23g of fat per serving. A mixture of olive oil, garlic bulb, rosemary, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is perfect for The Fourth Of July.

Instructions

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Drizzle a round ovenproof dish with a little oil; then, starting from the outside, tightly layer alternate slices of the vegetables in concentric circles until you get to the middle sit the head of garlic here. If you have any vegetables left, tuck them into any gaps around the outside. Stick the sprigs of rosemary among the vegetables, drizzle everything generously with olive oil, then season with salt and pepper.

Ingredients you will need

Salt And Pepper