Vegetable Casserole (Recipe)

Ingredients

4 tbsp extra-virgin olive oil, divided

1 medium onion, chopped

2 cloves garlic, finely chopped

434 (15oz) tin crushed tomatoes

15g (1/2 oz) chopped fresh basil

Salt and freshly ground black pepper to taste

3 medium courgettes, scrubbed and cut longways into 12mm (1/2in) thick slices

2 medium-size red peppers, stemmed, seeded, and cut into four strips

225g (8oz) fresh mozzarella cheese, thinly sliced

30g (1oz) dried breadcrumbs

30g (1oz) freshly grated Parmesan cheese

Steps

1.  Heat 2 tablespoons of the oil in a large saute pan over medium heat.  Add the onion and cook for about 5 minutes or until tender.  Add the garlic and tomatoes and bring to a simmer.  Simmer on low heat until thickened, about 10 minutes, stirring frequently.  Add the basil, salt and pepper; set aside.

2.  Prepare a charcoal grill or preheat a grill to high.  Make sure the grill grate is clean and lightly oiled to prevent sticking.

3.  Brush the sliced aubergine and courgettes with the remaining 2 tablespoons of oil, and place them on the grill.  Add the red pepper planks to the grill, skin side down.  Cook the peppers until the skin is charred, then remove them from the grill and peel off the skin.  Return the peppers to the grill, cover and cook for about 8 minutes or until all the vegetables are tender.  Remove from the grill and set aside.

4.  Preheat the oven to 180°C, 350°F, gas mark 4.

5.  Lightly oil a 2 l (64fl oz) shallow baking dish.  Spread a thin layer of the reserved tomato sauce in the bottom of the dish.  Layer the vegetables, in any order, then the mozzarella and the remaining tomato sauce, ending with a layer of vegetables.  Mix together and breadcrumbs and the Parmesan cheese in a small bowl and sprinkle on top.

6.  Bake for about 30 minutes or until the juices are bubbling and the top is golden brown.  Let stand for at least 5 minutes before serving.

From : Low-Carbo Cooking