Great Britain
Cooking time - 80 mins
Serves - 8
Difficulty - not too tricky
Ingredients
- 2 eggplants
- 2 zucchini
- 1 squash
-
6 roma tomatoes
Sauce
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- ½ green bell pepper, diced
- salt, to taste
- pepper, to taste
- 28 oz can of crushed tomatoes(795 g)
-
2 teaspoons chopped fresh parsley
Herb seasoning
- 2 tablespoons chopped fresh basil, from 8-10 leaves
- 2 tablespoons Chopped fresh oregano
- 2 teaspoons fresh thyme
- salt, to taste
- pepper, to taste
- 4 tablespoons olive oil
-
1 teaspoon garlic, minced
Method
- Preheat the oven for 350˚F.
- Slice the eggplant, tomatoes, squash, and zucchini into approximately 1 mm rounds, then set aside.
- Make the sauce: Heat the olive oil in your oven-safe pan over medium-high heat.
- Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the parsley. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan.
- Make the herb seasoning: In a small bowl, mix together the parsley, oregano, thyme, salt, pepper, olive oil and garlic. Spoon the herb seasoning over the vegetables.
- Place in the oven at 350˚F and bake for 40 minutes.
- Enjoy!
