Description
A colorful and flavorful Provençal vegetable dish, baked to perfection. Layers of tender eggplant, zucchini, and tomatoes are seasoned with herbs and baked until caramelized. This healthy and hearty dish can be served as a main course or a side.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, sliced into 1/4-inch rounds
- 3 medium zucchinis, sliced into 1/4-inch rounds
- 4 large tomatoes, sliced into 1/4-inch rounds
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine sliced eggplant, zucchini, and tomatoes. Add onion, garlic, olive oil, thyme, oregano, salt, and pepper. Toss gently to coat evenly.
- Arrange the vegetables in a single layer in a large baking dish, alternating slices of eggplant, zucchini, and tomato in an overlapping pattern.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until vegetables are tender and edges are lightly browned.
- Let cool for 5 minutes, then garnish with fresh basil. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For a richer flavor, add a splash of balsamic vinegar before baking. This dish also works well with bell peppers or mushrooms.