Italian oven-baked

vegetables

Serves 4. Preparation time: 10 minutes. Cooking time: 30 minutes. Ingredients: 1 courgette. 1 yellow courgette. 1 aubergine. 6 tomatoes. 350 ml passata. 2 tsp Provençal herbs. A ball of mozzarella. Olive oil for greasing. Salt and pepper. Preparation: Preheat the oven to 200 degrees and grease the oven dish. Heat the passata in a pan and add a teaspoon of Provençal herbs. Season to taste with salt and pepper. Slice the courgettes, tomatoes and aubergine into very thin slices. Spread the passata over the base of the oven dish. Arrange the vegetable slices side by side and on top of each other in the dish, working from top to bottom. Continue until the dish is full. Sprinkle the vegetables with salt and pepper and, to taste, with Provençal herbs. Bake the vegetables in the oven for 30 minutes. Cut or tear the mozzarella into pieces. Remove the baking dish from the oven after 15 minutes and scatter the mozzarella over the vegetables. Return the dish to the oven for the final 15 minutes. Serve the dish with the crispy oven-baked potatoes. Mix, Stir & Smile!