Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
To prepare the herb seasoning, combine
Olive Oil (1/4 cup)
,
Fresh Thyme (1 Tbsp)
,
Fresh Basil (1 1/2 Tbsp)
,
Fresh Parsley (1 Tbsp)
,
Garlic (2 cloves)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
in a mixing bowl. Mix until well combined. Set aside.
Step 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).
Step 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.
Step 5
Add
Red Bell Pepper (1)
and
Yellow Bell Pepper (1)
. Cook for about 5 more minutes over medium-high heat.
Step 6
Add
Crushed Tomatoes (1 can)
,
Tomato Paste (1 Tbsp)
,
Dried Oregano (1/2 tsp)
,
Herbes de Provence (1 tsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Cook for 3-5 more minutes.
Step 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.
Step 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.
Step 9
Drizzle the herb seasoning over the vegetables. Cover with foil.
Step 10
Bring to the oven and bake for 40-45 minutes or until the vegetables are cooked.
Step 11
Remove from the oven and garnish with thyme on top. Serve hot.
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