Baked Vegetable Medallions

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

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

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

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.

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.

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

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

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.

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.

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

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Extra-lightweight hand blender with a 1000-watt motor, 12-speed settings and QuattroBlade four-winged blade for easy pureeing, blending and chopping.

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