3 large zucchini
2 garlic cloves
A handful of finely chopped parsley
3 bay leaves
5 sprigs of fresh thyme
3 tbsp olive oil
salt and pepper for seasoning
Preheat the oven to 210°C/400°F. Clean all vegetables and slice them
finely into equal ‘rondelles’ (round slices). Sprinkle the aubergines
with coarse salt for 20 minutes, then rinse them with boiling hot
water. Drain. Rub garlic all over roasting pan, then align the slices
tightly alternating with each vegetable. Sprinkle sliced garlic all
over, place the sprigs of thyme and bay leaves on top, drizzle with
olive oil, season with salt and pepper. Cook in oven for 30 minutes.
When ready, sprinkle with fresh parsley and serve immediately.