FRIJE

Instructions

• 1.   Preheat the oven to 200°C/400°F. Peel the onions and cut them into six pieces. Peel and finely chop the garlic. Wash and remove the seeds from the bell peppers, then cut them into strips. Wash and dice the eggplants into medium-sized cubes. Cut the lemon into quarters. On a baking sheet lined with parchment paper, place the bell peppers and eggplants, then add the garlic, onions, and lemon quarters. Season with salt and freshly ground pepper, and sprinkle with thyme and rosemary. Drizzle with half of the olive oil and bake for 1 hour.
• 2.   Wash the zucchinis and cut them into 1 cm thick slices. Wash and quarter the tomatoes. After 30 minutes of cooking, add the zucchinis (green, yellow, white) and ripe tomatoes, mix gently, drizzle with the remaining olive oil, and return to the oven for 30 minutes.
• 3.   6 minutes before the end of cooking, crack the eggs on the side of the vegetables (not on top) and continue cooking.
• 4.   When serving, add a few sprigs of herbs, a drizzle of oil, and adjust the seasoning if necessary.

Nutritional information *