Ingredients

20ml Cooking Oil 1 Yellow Zucchini
40g Garlic To Taste Salt
50g White Onion To Taste White Pepper
60g Red Capsicum To Taste White Sugar
600ml Canned Tomatoes To Taste Black Pepper
3 Pieces Bay Leaves To Garnish Chopped Parsley
1 Eggplant To Garnish Olive Oil
1 Green Zucchini

Methods

put onion in the blender
blend onion pieces
take out onion paste in a bowl
put garlic cloves in the blender
blend it
take out garlic paste in a bowl

1. Chop white onion and garlic separately using your Hand Blender.

Blend canned tomatoes into paste using your Hand Blender.
Blend canned tomatoes into paste using your Hand Blender.
Blend canned tomatoes into paste using your Hand Blender.
Blend canned tomatoes into paste using your Hand Blender.
Deseed and chop red capsicums into chunks.
Deseed and chop red capsicums into chunks.
Deseed and chop red capsicums into chunks.
Deseed and chop red capsicums into chunks.
Deseed and chop red capsicums into chunks.

2. Blend canned tomatoes into paste using your Hand Blender. Deseed and chop red capsicums into chunks.

Add oil
bay leaves
let it few seconds
Add chopped onions
Add chopped garlic
Fry for 3 to 5 mins
Fry until fragrant and soft

3. Add oil, bay leaves, chopped garlic and onions in a pot. Fry for 3 to 5 minutes, until fragrant and soft.

Add red capsicum chunks
cook for 2 to 3 minutes
Add blended tomatoes
let the mixture simmer until it bubbles lightly
Remove bay leaves

4. Add red capsicum chunks and cook for 2 to 3 minutes. Add blended tomatoes and let the mixture simmer until it bubbles lightly, for about 3 to 5 minutes. Remove bay leaves after.

Using your Hand Blender, blend the mixture while simmering
Using your Hand Blender, blend the mixture while simmering
cook for another 5 to 8 minutes to reduce it to a thick sauce consistency
Season with salt
white pepper
white sugar
mixture

5. Using your Hand Blender, blend the mixture while simmering. Let it cook for another 5 to 8 minutes to reduce it to a thick sauce consistency. Season with salt, white pepper and white sugar.

green zucchini
yellow zucchini
eggplant
green zucchini,yellow zucchini,eggplant slices

6. Slice green zucchini, yellow zucchini and eggplant into 0.2cm thickness using your Mandoline Slicer.

Preheat oven
180 degrees celcius

7. Preheat your Oven to 180ºC, using 4D Hot Air mode.

Fill 1/3 of a shallow baking tray
tomato mixture
vegetable slices
slices on top of the mixture
spiral pattern
bowl of vegetable slices on mixture
bowl of vegetable slices on mixture
black pepper
cover the dish with aluminium foil
cover the dish with aluminium foil
dish covered with aluminium foil

8. Fill 1/3 of a shallow baking tray with tomato mixture. Line the vegetable slices in a spiral pattern on top of the mixture. Top it off with black pepper and cover the dish with aluminum foil.

middle rack
40 to 45 minutes
remove aluminium foil
remove aluminium foil
shift the dish
shift the dish
grill mode
1 to 2 minutes

9. Bake on the middle rack for 40 to 45 minutes. Remove aluminum foil and shift the dish to the top rack in your Oven. Continue baking at Grill mode for 1 to 2 minutes.

Drizzle with olive oil
garnish with chopped parsley
Serve
serve
Serve
Baked Vegetable medallions

10. Drizzle with olive oil and garnish with chopped parsley. Serve and enjoy.

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