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Clay baked vegetables


  • Heat a little oil in a large heavy-bottomed pan and gently saute the onions and garlic.
  • Immerse a Romertopf casserole (or claypot)  in cold water and then dry well. 
  • Put the onion mixture into the casserole with the zucchini, eggplant, capsicum, tomatoes, seasonings and thyme. Sprinkle generously with oil and wine. Then cover, put in the oven and turn to 170°C. Cook for about 1¼ hours. 
  • When ready, remove the thyme and sprinkle parmesan and parsley on top.
  • Serve as an accompaniment to your favourite simple meat or fish dish.
  • ps. If using a regular casserole, preheat the oven and cook the same.


  • olive oil
  • 3-4 onions, sliced
  • 2 garlic cloves, crushed
  • 3 zucchini, sliced
  • 3 Japanese eggplants, sliced
  • 2 each of red & yellow capsicums, sliced
  • 1 punnet cherry tomatoes, halved
  • freshly ground salt & pepper
  • 4 thyme sprigs
  • a good splash of dry white wine
  • freshly grated parmesan
  • freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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