Vegetables cooked to perfection in the Qbag.

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

Best prepared an hour or two in advance and refrigerated until ready to cook.

Heat the oil in a pan, then add the onion and garlic. Sauté for 2 minutes.

Take off the heat, add chopped tomatoes, seasoning and herbs. Put to one side and allow to cool.

Place eggplant, red capsicum and zucchini in the Qbag, add the cooled tomatoes, garlic and onions.

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

In the oven: Preheated to 180ºC, cook for 40 mins.
On the BBQ: Preheated to a medium heat, cook for 25-30 mins.

Ingredients