Ingredients 3 medium zucchini 3 small, firm red tomatoes 3 eggplants 2 yellow peppers, cut into large strips A little olive oil Salt Pepper A little fresh or dried oregano 300 gr xinomizithra (Greek sour whey cheese) FOR THE SAUCE A little olive oil 400 gr peeled cherry tomatoes (homemade or store-bought) 1 clov. garlic A few basil leaves Salt Pepper TAGS VEGETABLES ZUCCHINI APPETIZERS LIGHT VEGETARIAN Ingredients 3 medium zucchini 3 small, firm red tomatoes 3 eggplants 2 yellow peppers, cut into large strips A little olive oil Salt Pepper A little fresh or dried oregano 300 gr xinomizithra (Greek sour whey cheese) FOR THE SAUCE A little olive oil 400 gr peeled cherry tomatoes (homemade or store-bought) 1 clov. garlic A few basil leaves Salt Pepper Instructions Wash and dry the vegetables well. Using a mandoline or a knife, cut the zucchini into very thin slices and place them in a bowl. Add salt, pepper, a little oregano, and a little olive oil, and toss to coat. Do the same with the eggplants. Cut the tomatoes into very thin slices, place them on a tray, and sprinkle with a little salt and oregano. Prepare the sauce. Heat the olive oil in a pan and sauté the garlic for 1 minute, so it releases its aroma. Add the cherry tomatoes, salt, and pepper, and cook for 5 minutes, until they break down and the sauce thickens. Spread the tomato sauce over the base of a small round ovenproof dish, 23-25 cm (9-10 in), and add a few basil leaves. Stand a row of zucchini slices upright in the dish, then a row of tomato slices with a little xinomizithra in between, and continue with a row of eggplant slices and a row of pepper strips. Keep arranging the ingredients this way until the dish is full. Reserve the remaining xinomizithra for serving. Drizzle with a little olive oil and bake in a well-preheated oven at 200°C (400°F) for about 30 minutes, until the surface is golden. As soon as you take the dish out of the oven, while it is still hot, place 1-2 tablespoons of xinomizithra on top, letting it melt in the heat of the dish. Serve at room temperature, accompanied by fresh bread and a little pesto. TAGS VEGETABLES ZUCCHINI APPETIZERS LIGHT VEGETARIAN
