Description
A vibrant, oven-baked vegetable medley inspired by the classic French dish, featuring layers of tomatoes, zucchini, and eggplant in a savory tomato-herb sauce.
Ingredients
- 2 medium tomatoes, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 small eggplant, thinly sliced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes. Stir in crushed tomatoes, thyme, oregano, salt, and pepper. Simmer for 10 minutes, then spread evenly in the baking dish.
- Arrange alternating slices of tomato, zucchini, and eggplant in overlapping layers over the sauce. Drizzle with remaining olive oil and season with salt and pepper.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until vegetables are tender and lightly browned.
- Let cool slightly, garnish with fresh basil, and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: French