As summer ends and the leaves turn red, I decided to make one last healthy fried dish with summer vegetables. It’s currently baking in the oven behind me, and I suddenly thought, “This absolutely has to be on the blog!” and quickly started writing it down at the kitchen table. It’s so delicious, it’s indistinguishable from the deep-fried version. In fact, I think it’s much tastier… In deep-fried eggplant, I can barely taste the eggplant because of the oil, and this way it’s fantastic.

I line a baking sheet with parchment paper and place sliced ​​peppers, eggplant, carrots, zucchini – whatever vegetables I like – on it. A potato works well too, to trick the kids and the guys 🙂

Then I pour plenty of olive oil over them and put them in the oven at 170 degrees Celsius (top and bottom heat). They’re cooked in less than 30 minutes.

A tip: Zucchini takes longer to cook. If you have zucchini in your ingredients, I recommend adding them first and then adding the other ingredients to the pan 10 minutes later.

Meanwhile, I’m preparing the sauce for the fried vegetables. In a saucepan, I sauté 2 cloves of garlic in olive oil. I grate one large tomato and add it. I add a little salt. To balance the acidity of the tomato, I finely chop 1 dried apricot and add it in.

Once the tomatoes are cooked, I turn off the heat and add a final touch I learned from my Instagram followers: 1 tablespoon of apple cider vinegar. Oh my god, the sauce is amazing!

I put the fried vegetables in a glass dish, pour the sauce over them, and let them rest. They’re wonderful once the sauce has absorbed some of the flavor, especially the next day.

I wanted to share this here in case anyone wants to try it with the remaining tomatoes and eggplant 🙂

Lots of love to everyone…