Step-by-step instructions
Zucchini preparation
Start by washing and drying the zucchini thoroughly. Place each zucchini on a cutting board and make deep cuts about 5 mm apart, cutting about 3/4 of the way through. Be careful not to cut all the way through: the bottom must be intact to hold the zucchini together. Mediterranean vegetables
After cutting, salt the zucchini generously and place it on paper towels for 15 minutes. This important step will remove excess moisture and prevent the dish from becoming too watery. Pat the zucchini dry with additional paper towels to remove any salt residue.
Make the balsamic vinegar glaze
In a small saucepan, combine the balsamic vinegar, honey, lemon juice, salt, pepper and paprika. Bring the mixture to a gentle simmer over medium heat, stirring constantly. Continue cooking for 3 to 4 minutes, until the mixture reduces slightly and becomes glossy. Remove from heat and let cool. Mediterranean Vegetables
Prepare the Vegetable Mix
Heat the vegetable oil in a large frying pan over medium heat. Add the yellow and red onions and fry until translucent and lightly caramelized, about 8 to 10 minutes. Add the minced garlic and fry for another minute until fragrant.
In a separate bowl, whisk the two eggs with a pinch of salt and pepper. Add the julienned carrot, sliced potato, tomato, bell pepper, celery and tinned tomatoes to the egg mixture. Mix everything thoroughly, making sure all the vegetables are well coated.
Assembly and Baking:
the recipe on the next page
