Preparation

Step: 1/8

Wash and slice the zucchinis and eggplants. Sprinkle with a little salt and leave for 15 minutes.

Step: 2/8

Wash, quarter and deseed the peppers.

Step: 3/8

Wash the herbs and shake dry. Reserve 1 thyme stalk for garnishing. Remove the remaining leaves and chop roughly.

Step: 4/8

Heat 1 tsp oil in a pan. Peel and finely dice the onions and garlic, then saute in the hot oil over a medium heat until softened and translucent.

Step: 5/8

Add the tomatoes and herbs to the pan, quickly bring to the boil, season with salt and black pepper and remove from the heat.

Step: 6/8

Rinse the salt from the zucchinis and eggplants, pat dry and mix with the peppers and the rest of the oil. Grate the Parmesan and mix with the breadcrumbs.

Step: 7/8

Grill the vegetables in a hot griddle pan for 1 minute on each side.

Step: 8/8

Layer the vegetables and tomato sauce alternately in a baking dish, top the the cheesy breadcrumbs and bake in a preheated oven at 200°C (180°C fan, gas 6).