Salami and Vegetable Gratin

Cook Time 1 hour

Servings 4

Ingredients

3 tbsp olive oil

20g butter

3 Roma tomatoes, sliced into rounds

2 medium zucchinis, sliced into rounds

1 eggplant, cut in half and sliced into half moons

200g Hungarian hot salami, skin removed and thinly sliced into rounds

4 sprigs of thyme

small handful of parmesan cheese

Salt & pepper, to taste

Method

Preheat the oven to 190°C.

Place all the vegetables into a large bowl and drizzle olive oil and salt all over. Stack together a piece of tomato, zucchini and salami and place in a greased baking dish. Repeat the process with the remaining vegetables arranged in the dish side by side.

Scatter over the thyme, parmesan and knobs of butter and roast in the oven for 30 - 40 minutes.