Summer vegetables with rosemary

Published on 07/19/2013

  • Summer vegetables with rosemary

• 500 gr zucchini cut into long fine strips
• 6 tomatoes, sliced
• 1 large red onion
• 10 black and green olives
• 6 tbsp olive oil
• crude pepper from the mill
• fleur de sel
essential oil rosemary
• fresh oregano, rosemary and thym
• paste of choice
(tagliatelli, farfaille, ...)

Preheat the oven at 180° C.

Rub the bottom of an oven dish with olive oil. Arrange half of the zucchini on the oven dish. Above arrange sliced tomatoes alternating with slices of red onion. Spread the fresh herbs: thyme, rosemary and oregano. Add the olives. Finally cover with the long zucchini strips.

Spray 2 doses essential oil rosemary in the remaining olive oil. Sprinkle over the vegetables. Cover the dish (with aluminum foil or a lid) and bake for 20 minutes in a hot oven at 180° C.

Serve with paste.

Nice warm vegetables according perfectly with meat or fish on a barbecue.