- Prep Time: 15m
- Cook Time: 1h
- Total Time: 1h 15m
- Category: Healhty Dinners, Healthy Daily Meals
Ingredients
- 1 cup canned stewed tomatos (or 1 cup crushed tomatoes for more sauce)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 2 minced garlic cloves
- 1/4 teaspoon dried crushed basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1 medium sweet or red onion, sliced
- 1 large zucchini sliced (about 1 1/2 cups slices)
- 1 large japanese eggplant, sliced (about 3 cups slices)
- 3 large roma tomatos, sliced (about 3 cups slices)
Instructions
- Preheat oven to 350 degrees fahrenheit. Lightly grease a 9" round (or 6"X9") baking dish. Set aside.
- In a medium bowl combine stewed tomatos, olive oil and vinegar. Stir in garlic, basil, rosemary, oregano, thyme, salt, pepper, and chili powder.
- Pour tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the dish.
- Stack the veggie slices in alternating patterns (e.g. eggplant, tomato, zucchini, onion; reapeat) and place them on their side in a swirl on the pan along the outside. Repeat until you have completed the circumference then fill in the center (either in another ring or a row or two) with the same alternating stacks on their sides until you have filled up the entire pan or used all of your vegetable slices.
- Drizzle olive oil over the top off the exposed vegetables.
- Bake for about an hour until the sauce is bubbling and the vegetables are tender. Serve hot or cold.
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