INGREDIENTS
2 zucchini squash, sliced 1/4”
2 yellow squash, sliced 1/4”
2 Egg plant, sliced 1/4”
5-6 tomatoes, sliced 1/4”
2 Tbsp. #extravirginoliveoil (your favorite or whatever is freshest)
1 yellow onion, sliced
3 garlic cloves, chopped
1 cup basil, chiffonade
1qt. Your favorite marinara sauce
1/4 cup #HerbsdeProvenceOliveOil
1oz #ItalianDippingBlend
3-4 springs fresh thyme or 1/2 Tbsp. Dried
Salt & Pepper
DIRECTIONS
1. Sauté onions & garlic with olive oil until slightly translucent. Add marinara and bring a low simmer, add basil and set aside.
2. Cut vegetables, evenly to 1/4” with a sharp knife or a mandolin. Lay vegetables out on a sheet pan and season with #ItalianDippingBlend, Drizzle with half the #HerbsdeProvenceOliveOil and thyme sprigs.
3. In a baking dish or a round pan add marinara mixture to the bottom and then alternating between the vegetables arrange them accordingly overlapping slightly.
4. Drizzle the remaining olive oil on top and season the top with salt, pepper and remaining sprigs of thyme.
5. Bake at 375 degrees for 22-30 minutes or until vegetables are nicely roasted and tender.
6. For a added kick Drizzle some #SicilianLemonBalsamic or #NeapolitanDarkBalsamic on for added zing! Enjoy!
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