The acid from the vinegar and the kick from the Worshestershire is perfect with the sweet vegetables.

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Serves 4

2 thin eggplants, sliced

2 thin squash, sliced

4-5 large ripe tomatoes, cut into wedges

8 garlic cloves

10 sprigs of fresh thyme

5 tablespoons olive oil

4 tablespoons rice vinegar

1 tablespoon Worcestershire sauce

salt and pepper

  1. Preheat oven to 380F, 180C.
  2. Place all the vegetables in an oven proof dish and toss with oil, vinegar, Worshestershire, salt and pepper.
  3. Bake until the tomatoes begin to breakdown, about 18-20 minutes.


The dish can be served by itself or as I did on top of a slice of grilled white fish.

Photography by Paul "Sweet Paul" Lowe

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