Ingredients:
1 small eggplant, peeled and cut into ¼-inch slices
4 teaspoon olive oil
1 large yellow squash, cut into ¼-inch diagonal slices
1 red bell pepper, seeded and cut into strips
1 onion, very thinly sliced
3 garlic cloves, very thinly sliced
¼ cup tomato paste*
½ cup water
2 Tablespoon finely chopped fresh parsley
2 Tablespoon finely chopped fresh basil
2 teaspoon finely chopped fresh thyme
¼ teaspoon Sea salt
1 tomato, thinly sliced
Directions:
Heat oven to 400F. Spray 2 nonstick baking sheets and 1-quart casserole with nonstick spray. Combine the eggplant and 1 teaspoon of the oil in a bowl. Transfer to a baking sheet and arrange in a single layer. Repeat, first with the squash and then with the zucchini, tossing each vegetable with 1 teaspoon of the oil and arranging in a single layer on the second baking sheet. Bake the vegetables for 12 minutes. Turn the vegetables over and bake 8 minutes. Remove vegetables from the oven and reduce the oven temperature to 350F.
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the bell pepper, onion, and garlic; cook, stirring frequently, until softened. Cover the skillet and cook, shaking the skillet occasionally, about 5 minutes.
Combine the tomato paste and water in a small bowl. Combine the parsley, basil, thyme, and salt in another small bowl.
Arrange half of the eggplant in the casserole and sprinkle with 1 teaspoon of the herbs. Continue layering with half of the tomato, half of the sautéed vegetables, and half of the squash and zucchini, sprinkling 1 teaspoon herbs between each layer. Repeat the layers, ending with the squash and zucchini. Pour the tomato-paste mixture over the top. Cover and bake until the vegetables are tender, 50 minutes. Uncover and bake until browned, about 15 minutes.
*Freeze any remaining tomato paste in an ice cube tray in Tablespoon proportions. When frozen, pop the tomato cubes out of the tray and store in a freezer safe container for later use.
Makes 6 servings
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