Description
A vibrant and hearty vegetable dish featuring layers of tomatoes, zucchini, and eggplant, baked to perfection with aromatic herbs.
Ingredients
Scale
For the Crust:
- 2 medium zucchinis, sliced
- 1 large eggplant, sliced
- 4 medium tomatoes, sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Arrange the sliced zucchini, eggplant, tomatoes, and onion in alternating layers in the baking dish.
- In a small bowl, mix the minced garlic, olive oil, thyme, rosemary, salt, and pepper. Drizzle over the layered vegetables.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes until the vegetables are tender.
- Garnish with fresh basil before serving.
Notes
You can customize the seasonings to taste.