Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C).
2.
To prepare the herb seasoning, combine
Olive Oil (4 Tbsp)
,
Fresh Thyme (1 Tbsp)
,
Fresh Basil (4 tsp)
,
Fresh Parsley (1 Tbsp)
,
Garlic (2 cloves)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
in a mixing bowl. Mix until well combined. Set aside.
3.
Use a knife or mandoline to slice the
Eggplants (2)
,
Yellow Squash (2)
,
Zucchini (2)
, and
Tomatoes (3)
into very thin slices (about 1 mm).
4.
To make the sauce, heat the
Olive Oil (1 Tbsp)
in the saucepan over medium-high heat. Once hot, add
Garlic (4 cloves)
and
Yellow Onion (1)
. Cook until the onion is translucent.
5.
Add
Red Bell Pepper (1)
and
Yellow Bell Pepper (1)
. Cook for about 5 more minutes over medium-high heat.
6.
Add
Crushed Tomatoes (1 can)
,
Tomato Paste (1 Tbsp)
,
Dried Oregano (as needed)
,
Herbes de Provence (1 tsp)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
. Cook for 3-5 more minutes.
7.
Turn off the heat and use a hand blender to blend the sauce until there are no big chunks. Then pour the sauce into the prepared baking dish.
8.
Arrange the vegetables in alternating layers (tomato, eggplant, yellow squash, zucchini) on top of the sauce, starting with the outer edge to the center of the dish.
9.
Drizzle the herb seasoning over the vegetables. Cover with foil.
10.
Bring to the oven and bake for 40-45 minutes or until the vegetables are cooked.
11.
Remove from the oven and garnish with thyme on top. Serve hot.
