8
GRIL
L FUN
CTI
ON
MED
ITE
RR
AN
EA
N VEG
ETA
BLE G
RAT
IN
Serves 2-3
Preparation time:
15 minutes
Cooking time:
20 minutes
Ingredients:
1 small zucchini, ends trimmed
150g roasted capsicum slices
150g marinated roasted eggplant slices
250ml good-quality tomato sugo, warmed through
75g fresh mozzar
ella cheese, sliced
25g fresh br
eadcrumbs
1 Tablespoon parmesan cheese, finely grated
2 sprigs fresh thyme leaves, picked (optional)
Cracked black pepper, to taste
1 tbsp extra virgin olive oil
Handful fresh basil leaves, to serve
Directions:
1.
Use a vegetable peeler to peel long zucchini ribbons. Place the zucchini ribbons directly
onto the wire rack. Slide the rack into the toaster
-oven. Set the temperature knob to grill
and timer/toast knob for 10 minutes. Grill until the zucchini is tender.
2.
Layer the cooked zucchini, capsicum and eggplant slices in a small 3-cup capacity baking
dish. Pour over the warm sugo, top with the mozzarella slices, br
eadcrumbs, parmesan,
thyme, pepper, and drizzle with olive oil.
3.
Place the baking dish on toaster-oven rack. Set the timer/toast for 10 minutes. Grill until
the cheese melts and breadcrumbs ar
e golden. Scatter with basil leaves. Serve.