Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Prepare the dish. Heat the oven to 200 °C (180 °C fan). Rub the inside of the dish with the cut sides of the halved garlic clove, then coat the base with 2 tbsp oil and scatter the onion over it.
- 2
Arrange the vegetables. Stand the aubergine, courgette, yellow courgette and tomato rounds on edge in alternating, tightly overlapping rings, working from the outside in, and season with the salt, pepper and chilli flakes as you go. Choosing vegetables of a similar width makes the rings neat and helps everything cook evenly.
- 3
Season. Scatter the thyme and sliced garlic over the top and drizzle with the remaining 3 tbsp oil.
- 4
Bake. Bake for 25 min, then spoon the oil from the dish over the vegetables and bake for about 25 min more, until they are tender to the tip of a knife and browned at the edges. Basting halfway keeps the top from drying out. Rest for 10 min and serve warm or at room temperature.
Storage
Refrigerate covered up to 3 days. Serve at room temperature or reheat in the oven until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 28 cm round baking dish (about 5 cm deep)
- sharp knife or mandoline
- spoon for basting
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 157 kcal |
| Protein | 2.8 g |
| Carbohydrate | 12.2 g |
| of which sugars | 6.9 g |
| of which free sugars | 0 g |
| Fat | 12 g |
| of which saturates | 1.7 g |
| Fibre | 4 g |
| Salt | 1.01 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
