Ingredients:
- 1 tbsp extra virgin olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 cup tomato purée, no sugar added
- 1 tsp dried herbes de Provence
- 0.5 tsp salt
- 0.25 tsp cracked black pepper
- 2 medium green zucchinis, sliced into 1/8-inch rounds
- 2 medium yellow squashes, sliced into 1/8-inch rounds
- 1 slender Chinese eggplant, sliced into 1/8-inch rounds
- 6 firm Roma tomatoes, sliced into 1/8-inch rounds
- 2 tbsp extra virgin olive oil
- 1 tsp fresh thyme leaves
- 0.25 cup fresh basil, chiffonade
- 2 oz soft goat cheese
Instructions:
- Preheat your oven to 375°F. Note: Ensuring the oven is fully hot prevents the vegetables from sweating before they start roasting.
- Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Note: The oil should shimmer but not smoke.
- Sauté the 1 small yellow onion, 3 cloves garlic, and 1 red bell pepper for 5-7 minutes until the onions are translucent and the peppers have softened.
- Stir in the 1 cup tomato purée, 1 tsp herbes de Provence, 0.5 tsp salt, and 0.25 tsp pepper.
- Simmer the sauce for 5 minutes until it thickens slightly and the flavors meld. Spread this mixture evenly across the bottom of your baking dish.
- Arrange the 2 medium green zucchinis, 2 medium yellow squashes, 1 slender Chinese eggplant, and 6 firm Roma tomatoes in an alternating pattern. Note: Shingle them tightly in a spiral or rows, depending on your dish shape.
- Drizzle the remaining 2 tbsp extra virgin olive oil over the top and sprinkle with 1 tsp fresh thyme leaves.
- Cover the dish with a piece of parchment paper cut to fit inside the rim.
- Bake for 40 minutes, then remove the parchment and bake for another 20 minutes until the vegetables are tender and the edges are lightly charred.
- Remove from the oven and dot with 2 oz soft goat cheese while hot. Note: Let it sit for 5 minutes before serving to allow the juices to settle.
- Scatter the 0.25 cup fresh basil chiffonade over the top just before serving.