Vegetables cooked to perfection in the Qbag.
Ingredients
2 Medium Qbag Cooking Bags
1 eggplant, sliced into 10mm pieces
1 red capsicum, de-seeded and roughly chopped
2 zucchini, sliced into 10 mm pieces
1 clove garlic, crushed
1 can chopped tomatoes
1 tbsp olive oil
1 tsp mixed herbs
Salt and freshly-ground black pepper
Directions
1
Best prepared an hour or two in advance and refrigerated until ready to cook.
2
Heat the oil in a pan, then add the onion and garlic. Sauté for 2 minutes.
3
Take off the heat, add chopped tomatoes, seasoning and herbs. Put to one side and allow to cool.
4
Place eggplant, red capsicum and zucchini in the Qbag, add the cooled tomatoes, garlic and onions.
5
Mix together well – taking care not to pierce the foil bag. Fold the open end by 1cm, twice, pressing down firmly to seal during cooking.
Cooking
6
In the oven: Preheated to 180ºC, cook for 40 mins.
On the BBQ: Preheated to a medium heat, cook for 25-30 mins.
Ingredients
2 Medium Qbag Cooking Bags
1 eggplant, sliced into 10mm pieces
1 red capsicum, de-seeded and roughly chopped
2 zucchini, sliced into 10 mm pieces
1 clove garlic, crushed
1 can chopped tomatoes
1 tbsp olive oil
1 tsp mixed herbs
Salt and freshly-ground black pepper