The acid from the vinegar and the kick from the Worshestershire is perfect with the sweet vegetables.
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
- Preheat oven to 380F, 180C.
- Place all the vegetables in an oven proof dish and toss with oil, vinegar, Worshestershire, salt and pepper.
- 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.
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