Mediterranean Vegetable Casserole

Name: Mediterranean Vegetable Casserole
Ingredients: 1 None aubergine, sliced lengthwise; 2 None courgettes, sliced legnthwise; 4-5 None tomatoes, sliced; 8 None anchovy fillets, chopped; 8 None black olives; 5 tbsp olive oil; 100 ml vegetable stock; 3 sprigs rosemary; 1 clove garlic, finely chopped; 1 None spring onion, very finely chopped

10 ingredients

2 steps

Ingredients

1 None aubergine, sliced lengthwise
2 None courgettes, sliced legnthwise
4-5 None tomatoes, sliced
8 None anchovy fillets, chopped
8 None black olives
5 tbsp olive oil
100 ml vegetable stock
3 sprigs rosemary
1 clove garlic, finely chopped
1 None spring onion, very finely chopped

Directions

1

Heat oven to 325°F. Layer the prepared vegetables in a greased ovenproof dish, adding anchovies between each layer. Sprinkle over the olives, drizzle with 4 tbsp olive oil, and season with salt and pepper. Pour in the stock and bake for 1 hour.
2

15 minutes before the end of cooking, sprinkle over the rosemary. When cooked, mix together the garlic, green onion, and 1 tbsp olive oil. Pour over the vegetables and serve hot.