In France we a LOT of meat. Everyday, often at both lunch and dinner. This is a very French thing, and the few times I have suggested a meal without meat, my husband usually flips out. He can be so French when it comes to food ! This is why I often end up modifying what we have, so that meals please everyone… which often means making something specifically for myself.
However, hereafter is one of my favorite side dishes, that goes fantastically well with almost any kind of fish or meat, and I often eat it with scrambled eggs, quiche, or this past weekend, I had it with quinoa. It is very easy !
1. Slice about 6 to 8 tomatoes, 1 to 2 zucchini, one eggplant and one onion, depending on how big your casserole dish is. This dish heats up wonderfully, so I always make a big batch for leftovers all week.
2. Stand veggies up in a casserole dish, alternating tomato, zucchini and eggplant, with a bit of onion thrown in.
3. Cover with olive oil. You do need quite a bit, because the veggies soak up the oil, and it will dry out if there is not enough. Do not pack the veggies in or it will take a very long time to cook. Add salt, pepper, and I usually add rosemary and thyme.
4. Bake at 325 for 45 minutes. Be sure it doesn’t dry out !
I ate it with red quinoa (mixed with egg and goat cheese, inspired from Deborah’s Quinoa cakes) . So good !
(note : as I went to do the link up with Deborah, I realize that she has posted a recipe very similar to mine (or mine is similar to hers). Great minds think alike ! )
Nothing is easier ! Feel free to omit one of the veggies if you do not like them.
Have a great week !