Pressed Summer Vegetables

1. 1

   Slice eggplant and zucchini lengthwise.

2. 2

   Preheat oven to 180C (355F).

3. 3

   On a plate covered with a silicone cloth, place the slices of vegetables coated with a brush of olive oil and thyme.

4. 4

   Bake for about 10 minutes until the slices are soft.

5. 5

   Cut the onions into small chunks and saute with 2 tablespoons olive oil in a skillet at low heat for 20 minutes.

6. 6

   Add black olives and chopped basil and cook for 5 minutes.

7. 7

   Re-cover the cake pan with plastic wrap..

8. 8

   Arrange the eggplant slices in bottom of the pan, then a layer of roasted tomatoes and a layer of onions and zucchini.

9. 9

   Repeat layers successively.

10. 10

    Fold the eggplant slices, then cover with more plastic wrap.

11. 11

    Refrigerate for one night placing a board covered with weights (cans for example) on the dish.

12. 12

    Eat cold the next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.