Author Notes
This tasty French dish with baked fresh summer vegetable tastes even better made a day in advance. —Jas
Ingredients
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2
small to medium size zucchini
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2
small eggplants (any color)
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2
large tomatoes
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1
garlic clove
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some
fresh thyme
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some
fresh basil
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2 tablespoons
olive oil
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sea salt
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freshly ground black pepper
Directions
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Preheat oven to 350 degrees Fahrenheit.
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Finely slice the clean vegetables cross or lengthwise, using a mandoline slicer. Lightly oil a round oven-proof dish. Starting from the outside, arrange the vegetables in a dish in an upright position alternating colors. Press them in tightly. This task may need extra patience or a third hand to help. Alternatively, use a square dish or arrange vegetables in rows, or layers like lasagna. There’s no wrong way of layering.
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Tuck garlic pieces between the vegetable rows. Drizzle with oil, season with salt and pepper, and top with thyme. Bake uncovered until vegetables are tender, about 50-60 minutes. Serve warm or at room temperature garnished with torn basil leaves.
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