Beautiful dish! Great served with wild rice or crusty bread

Ingredients 

  • 1 large eggplant 
  • 1 large zuchinni 
  • 1 large yellow squash 
  • 1/2 yellow onion, finely chopped
  • 2 cups crushed tomatoes
  • 1 tbsp. olive oil
  • Fresh Thyme

 

Method

  1. Place onion and crushed tomatoes in the bottom of a 9''x 9'' baking dish and generously season with salt and pepper.
  2. Cut ends off eggplant, squash, and zucchini. Slice thinly, approximately 1/16''. Layer vegetable slices on top of one another and place in baking dish so edges are visible. 
  3. Drizzle with olive oil and generously season with salt, pepper, and fresh thyme. 
  4. Cut parchment paper to sit in top of vegetables and place in preheated oven of 350 F. 
  5. Bake for 45-60 minutes, until vegetables and tender. Edges should not be brown. 

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