Description
A comforting layered vegetable bake with tender slices of zucchini, eggplant, squash, and tomatoes baked in olive oil and herbs.
Ingredients
Scale
- 2 medium zucchini, thinly sliced
- 1 large eggplant, thinly sliced
- 3 medium tomatoes, thinly sliced
- 2 medium yellow squash, thinly sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F and lightly oil a round baking dish.
- Mix olive oil, garlic, thyme, salt, and black pepper in a small bowl.
- Brush a thin layer of the oil mixture over the baking dish.
- Arrange vegetable slices upright in alternating layers in a spiral pattern.
- Drizzle remaining oil mixture over the vegetables.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake uncovered for 20 minutes until tender.
- Rest briefly before serving warm.
Notes
- Slice vegetables evenly for best results.
- Let rest before serving to help it set.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg