Monday, August 30, 2010

Sunday: baked vegetables with pasta

Sometimes it's almost too easy to use large quantities of vegetables from the biokiste:

Cover the bottom of a baking dish with olive oil; layer in sliced fennel, eggplant, zucchini, tomatoes, and onion; add a couple splashes of white wine; cover and bake at 175C for 40 minutes. Remove the foil, top with grated gruyere, increase the temp to 190, and bake for another 20 minutes until the cheese is brown and bubbly. Serve with pasta (penne) tossed with chopped basil, chives, and olive oil.

Together with a green salad, this was some good eating.

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