A casserole of Southern vegetables

Lots of vegetables, nicely seasoned. Healthy!
Total Time: 1 hour 15 minutes
Course: Side dish
Cuisine: Italian
Keyword: BBQ
Servings: 4
Calories: 200kcal


The vegetables

  • 2 white onions
  • 3 Cloves garlic
  • 4 tomatoes
  • 3 Sweet long peppers ((ideally 3 colors))
  • 1 aubergine
  • 1 portion grated cheese

Baking agent

The herbs


  • Preheat the oven to 160°C
  • Shred the garlic.
  • Cut the onion into half moons.
  • Cut the bell pepper into large cubes (may be 3 by 3 cm) or rings (max 1 cm thick) – whichever you prefer.
  • Cut the eggplant and tomatoes into slices of maximum 1 centimeter
  • Do you like grilled eggplants? Drizzle the slices of aubergines with olive oil and grill briefly on the bbq (high heat). Ideally, you’ll see a nice grill on the slices. Don’t let them cook because they still have to be put in the oven! Put them aside for a while
  • Fry the onion and garlic briefly in olive oil
  • Add the bell pepper fairly quickly
  • Let it simmer for a few minutes
  • Take a casserole dish and colander the garlic/onion/bell pepper in the casserole.
  • Pour the spices over the dish
  • Place the aubergines and tomatoes on top. You can choose either a layer of eggplants and on top of that the tomatoes or you can take turns putting them on top.
  • You can sprinkle some herbs on top.
  • Place in the oven for 45 minutes. Add the grated cheese for the last 5 minutes.


Calories: 200kcal

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