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Italian baby marrow bake

Feb 19, 2019 | Sides & salads, Vegetable side

Veggies can brighten up any meal and this combination of brinjal, baby marrows, red pepper, tomatoes and onions is not only colourful but delicious too. The topping of cheese, herbs and lemon rind, is much healthier than a rich cream based sauce, often used for side dishes like a potato bake. This side dish is bound to become the favourite at your next braai. 

I really enjoy making ‘pretty’ food and to pack the different veggies in patterns or neat rows can actually be quiet therapeutic. If that doesn’t appeal to you, just divide the veggies and layer neatly in an oven dish – the flavour will be just as good. 

Recipe

Italian baby marrow bake

Recipe from Make five/Maak vyf
Serves 6 – 8

Ingredients

45 ml (3 tbsp) olive or avocado oil

1 medium brinjal, thinly sliced

6 large baby marrows, sliced diagonally

1 red pepper, seeded and cut into strips

2 large ripe tomatoes, sliced

1 red onion, halved and thinly sliced

salt and pepper

100 ml grated Parmesan cheese

30 ml (2 tbsp) each finely chopped fresh origanum and Italian parsley

15 ml (1 tbsp) finely grated lemon rind

Method

1. Preheat the oven to 180 °C. Lightly grease a large, shallow oven dish with oil.

2. Arrange veggies in rows in the oven dish and pour half of the oil over. Season to taste.

3. Mix the cheese, herbs and lemon rind and sprinkle over the veggies. Drizzle the rest of the oil over and bake for 45-50 minutes or until golden brown and cooked.

4. Serve hot as a side dish and garnish with fresh origanum.

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