Baked Vegetables (Low Carb)

Ingredients

• 600 g Eggplant (2 Eggplants)
• Salt
• 600 g bell peppers (3 bell peppers; red, green or yellow)
• 300 g large zucchini (1 large zucchini)
• 250 g tomatoes
• 2 onions
• 3 tbsp olive oil
• 1 Garlic clove
• Pepper
• 2 sprigs parsley
• 50 g Parmesan cheese (block)

Instructions

1. 1.

   Wash and trim eggplants, cut them lengthwise in half. Then slice into rounds and lightly salt.

2. 2.

   Wash bell peppers, halve them, remove seeds and white membranes. Slice peppers into strips. Wash zucchini, trim, and slice into rounds.

3. 3.

   Wash tomatoes, pat dry, quarter and core them. Peel onions, halve and roughly chop.

4. 4.

   Heat oil in a pan. Sauté onions. Peel garlic and press it in, then add prepared vegetables. Season with salt and pepper, cover and simmer over medium heat for about 7 minutes.

5. 5.

   Meanwhile wash parsley, shake dry and chop leaves. Add to the vegetables and pour everything into a baking dish. Sprinkle parmesan on top and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 10–15 minutes.