Preparation
Wash and slice the courgettes and aubergines. Sprinkle with a little salt and leave for 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000008/000008_step_1_M.jpg)
Wash, quarter and deseed the peppers.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000008/000008_step_2_M.jpg)
Wash the herbs and shake dry. Reserve 1 thyme stalk for garnishing. Remove the remaining leaves and chop roughly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000008/000008_step_3_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000008/000008_step_4_M.jpg)
Add the tomatoes and herbs to the pan, quickly bring to the boil, season with salt and black pepper and remove from the heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000008/000008_step_5_M.jpg)
Rinse the salt from the courgettes and aubergines, pat dry and mix with the peppers and the rest of the oil. Grate the Parmesan and mix with the breadcrumbs.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000008/000008_step_6_M.jpg)
Grill the vegetables in a hot griddle pan for 1 minute on each side.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000008/000008_step_7_M.jpg)
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).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000008/000008_step_8_M.jpg)