Description
Layers of tender zucchini, eggplant, and tomato roasted in a garlicky herb sauce—a rustic Provençal masterpiece.
Ingredients
Scale
- 1 small eggplant, thinly sliced
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 2 Roma tomatoes, thinly sliced
- 1 cup tomato sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp salt & pepper
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F and spread tomato sauce evenly across the bottom of a round baking dish.
- Stir garlic, olive oil, thyme, salt, and pepper into the sauce for flavor.
- Arrange alternating slices of eggplant, zucchini, squash, and tomato in overlapping circles.
- Drizzle the top with olive oil and sprinkle lightly with salt and thyme.
- Cover with foil and bake for 40 minutes; remove foil and bake another 15–20 minutes until tender and lightly caramelized.
- Garnish with parsley and let rest 5 minutes before serving.
- Serve warm as a side or over couscous for a complete meal.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- Can be made ahead and reheated before serving.
- Pairs well with crusty bread or a green salad.
- Prep Time: 20 minutes
- Cook Time: 40-60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg