Vegetable bake with cheese

Ingredients

• 1 small courgette
• 1 small aubergine
• 2–3 medium tomatoes
• a few garlic cloves
• a little vegetable oil
• a few sprigs of thyme
• dried oregano or Mediterranean herb mix
• fresh basil
• salt
• freshly ground black pepper
• cheese balls (any cheese you prefer)

Method

1. Slice the aubergine into rounds, sprinkle with salt and leave to release its juices for about 30 minutes.
2. Slice other vegetables into rounds as well.
3. Peel the garlic cloves and slice them very thinly or crush them in a garlic press.
4. Pat the aubergine slices dry with kitchen paper.
5. Place all the vegetables in a large bowl, drizzle with oil and sprinkle with dried oregano or a Mediterranean herb mix, salt and black pepper. If the garlic has been crushed, add it at this stage as well. Toss everything together so the vegetables are evenly coated with oil and seasoning.
6. Arrange the vegetables alternately in a baking dish, creating a colourful pattern. Drizzle over any oil left in the bowl. If the garlic was sliced rather than crushed, scatter it over the vegetables.
7. Add the thyme sprigs and bake in an oven preheated to 180°C (without fan). Cook slowly so the top does not brown too quickly before the vegetables are heated through. Bake for about 30 minutes, checking occasionally and testing with a fork for the desired tenderness. Do not overcook the vegetables. If the top is browning too quickly while the vegetables are still firm, cover loosely with foil or baking parchment towards the end of cooking.
8. Finally, add cheese of your choice – cheese balls or fresh cheese work well. Hard cheese grated over just before serving is also delicious.
9. Serve the bake on its own or as a side dish with meat or fish.