For everyone that has a hoard of vegetables from their garden or CSA, this is the perfect and most delicious recipe to use them all up! Fresh produce is packed with vitamins and minerals that make your meal that much more nutritious! I also couldn’t resist adding some extra herbs from my garden.
- 2 cups crushed tomatoes
- 2 TBSP olive oil
- ½ tsp. apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp. herbs de Provence spice mix
- 1 TSP fresh basil, sliced
- 1 sprig fresh rosemary, chopped
- 1 tsp. fresh thyme
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ tsp. chili powder
- 1 medium red onion, sliced
- 2 large zucchini, sliced
- 1 eggplant, quartered and sliced
- 4 roma tomatoes, sliced
- Parmesan cheese (optional)
- Preheat oven to 350 F.
- In a medium mixing bowl, combine the crushed tomatoes, oil, and vinegar. Stir in the garlic, herb mix, basil, rosemary, thyme, salt, pepper, and chili powder.
- Pour half the tomato mixture 6”X9” baking dish and smooth it into an even layer.
- Stack the vegetable slices in alternating patterns and place them on their side in the pan, leaning against the edge of the pan. Repeat until you’ve formed several rows of vegetables, filled the pan, or used up all of the vegetable slices.
- Pour rest of the tomato mixture on top of the vegetables.
- Bake for approximately one hour, until the tomato sauce at the bottom is bubbling and the vegetables are tender.
- Sprinkle with Parmesan cheese and enjoy!
Note: I recommend salting the eggplant slices prior to stacking and baking them. This pulls some of the water content out so that there isn’t a puddle at the bottom of the dish when it’s done baking. Pat the eggplant slices dry after 20 or 30 minutes.