This elegantly designed dish is made with summer squash, zucchini, eggplant, tomatoes, and fresh herbs. Eaten hot or cold, this dish is a fantastic addition to your meal wheelhouse.
Ingredients
- 2 skinny eggplants 2-3 inch diameter
- 2 small yellow squash
- 2 small zucchini
- 6 roma tomatoes
- 2 tbsps olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 28 ounces crushed tomatoes
- 2 tbsp fresh basil minced
- ½ tsp salt
Topping ingredients
- 4 tbsp olive oil
- 2 tbsp fresh basil minced
- 2 tbsp fresh parsley minced
- 2 tsp fresh thyme minced
- 1 clove garlic minced
Instructions
- Preheat oven to 375°F.
- Slice eggplants, zucchini, squash, and roma tomatoes very thin: approximately one 16th of an inch. Set aside.
- Heat olive oil in an oven safe pan and sauté red pepper, onion, and garlic for 2 minutes. The onion should be translucent but not browned. Add salt, crushed tomatoes, and basil. Bring to a simmer and cook uncovered for 5-10 minutes. Remove pan from heat.
- This is where you can get creative. You don’t have to layer the sliced vegetables in any particular pattern. You can toss them all in the pan and bake it that way, but it’s more fun to make that pretty layer.
- Mix together the topping ingredients and spoon over your vegetables. Cover the dish with aluminum foil and bake for 40 minutes. Remove from heat and bake an additional 20 minutes.
- Serve and enjoy.