Preparing food for a bunch of people is always a little tricky. With this beautiful looking casserole, you manage to do 2 in 1, by just stacking all of the veggies. Really like this as an alternative to oven-roasted veggies that you do on a baking tray. It’s great for a BBQ outside with lots of friends, as you can prepare in advance and don’t need to remain in the kitchen until everything is ready! OR just as a side dish to a piece of meat for dinner with the family.

See how to prepare here:
3 large zucchini
3 aubergines (eggplants) – similar size as zucchini if you manage
Olive oil
Salt & pepper (for later, not to put on the veggies before they go into the oven!)

Pre-heat the oven to 200°C (air circulation).

Wash the vegetables. Cut into similar-sized slices and place next to each other in a casserole altering zucchini and aubergine every time. Once you have filled up the casserole generously pour olive oil on top. Place in the oven for 30 minutes (see if all veggies are ready otherwise keep in the oven for a little longer). When ready, season with salt and pepper to taste.

Alternative: Also can also add tomato slices or yellow zucchini! Or just add a can of diced tomatoes underneath and then stack the veggies as described above.