Baked Zucchini with Mushrooms, Tomatoes and Ajvar Sauce

Ingredients

• 2 medium white zucchini
• 1 tablespoon olive oil
• salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 2 cups small mushrooms
• 1 teaspoon rosemary
• 1 teaspoon oregano
• For the Ajvar Sauce:
• 1 eggplant, halved
• 2 green peppers
• 2 garlic cloves
• 1 teaspoon apple cider vinegar
• 1/4 cup olive oil
• salt and pepper, to taste
• fresh rocket leaves, for serving
• pine nuts, for serving

Method

1. Make the sauce first. Preheat oven to 180°C and line a baking sheet with parchment pepper. Arrange eggplant and peppers on the prepared baking tray and roast for 25-30 minutes. Remove from the oven and let cool. Peel, seed and core peppers. Remove the eggplant skin too. Place in a food processor and add garlic, vinegar, oil and season to taste. Pulse until smooth and creamy adding more oil if needed.
2. Reheat the oven to 180°C and grease a baking dish. In a mixing bowl toss tomatoes and mushrooms with oil and spices until evenly coated.
3. Arrange zucchini halves on the bottom of the prepared baking dish. Lightly spray with olive oil and season to taste. Spread over with tomatoes and mushrooms. Bake for 20-25 minutes or until zucchini are soft.
4. Serve warm or at room temperature with ajvar sauce, fresh rocket and pine nuts. Enjoy!

Nutrition Facts