We had to finish the leftover vegetables (everything spoils very quickly with this yo-yo weather) then zou, neither one nor two, everything to be confit in the oven, and, for the last half hour of cooking, we add sliced mozzarella. And here is an easy meal for one evening.
For 4 people
Wash the tomatoes and split them in half. Wash the zucchini, remove the ends and cut it into cubes. Split the peppers in half, clean them and remove the white ribs and stalk before dicing. Put all the diced vegetables in a salad bowl. Add the olive oil, salt, pepper, crushed peeled garlic cloves and fresh thyme. Mix and pour into a casserole dish.
Bake in a preheated oven at 180°C for 1.5 hours, rotating heat. Mix approximately every 20 minutes. After 1h30 add the sliced mozzarella on top and re-bake for another 30 minutes.