1/2
2/2
90%
28
Nutrition balance score
Great
Glycemic Index
24
Low
Glycemic Load
8
Low
Nutrition per serving
Calories184.8 kcal (9%)
Total Fat6 g (9%)
Carbs32 g (12%)
Sugars18.7 g (21%)
Protein6.3 g (13%)
Sodium541.7 mg (27%)
Fiber10.8 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
For the sauce
Other
Instructions
Step 1
For the sauce sauté or roast red peppers, onion and garlic with some olive oil until completely softened. Add to a blender with some salt, pepper and rosemary and blend until smooth.
Step 2
Cut a small “X” into the top of the tomatoes, then blanch for just 1 minute and peel the tomatoes. Cut the veggies into 1-2mm thin disks using a mandoline or sharp knife.
Step 3
To assemble, cover the bottom of your baking dish with a thin layer of sauce and stack the veggies in a pattern. Drizzle with olive oil and season with salt and pepper.
Step 4
Cover with a lid or parchment paper and bake at 150°C for 90 minutes, removing the lid for the last 20 minutes.
Step 5
Top with parsley and optionally assemble in a ring mold on the plate. Serve with the leftover sauce and enjoy.
Notes
64 liked
7 disliked
Delicious
Special occasion
Go-to
Easy
Moist
