Prep time: 35 minutes
Cook time: 35 minutes
Yield: 4 servings

Ingredients:

  • 5 Tb. olive oil
  • 2 garlic cloves, smashed
  • 2 sprigs oregano
  • 1 cup tomato puree (or tomato sauce)
  • 1 small eggplant, thickly sliced
  • 1 medium red onion, thickly sliced
  • 2 medium summer squash, thickly sliced
  • 2 medium zucchini, thickly sliced
  • 2 small red bell peppers, sides cut off and halved
  • 3 medium tomatoes, thickly sliced
  • 2 Tb. thyme leaves
  • Salt and freshly ground black pepper, to taste

Directions:

  • 1

    Preheat the oven to 375°F. Then put one 9-inch square baking dish on a baking sheet.

  • 2

    Use a small pot to heat the olive oil and garlic over medium-low heat. Cook until fragrant, around 1 minute. Remove from heat and add oregano then let steep for 15 minutes. Remove and discard the garlic and oregano.

  • 3

    Drizzle 2 teaspoons of olive oil into the base of baking dish. Then spread ¼ cup of tomato puree on the base of baking dish.

  • 4

    Lay eggplant, onion, summer squash, zucchini, pepper and tomato in the prepared baking dish. Stagger the slices a bit, don’t worry about it looking perfect!

  • 5

    Brush the remaining tomato puree on to the laid out veggies, then drizzle the remaining oil on top. Season with thyme, salt and pepper.

  • 6

    Roast until tender and beginning to brown at the surface and edges, around 25 to 30 minutes. Let cool for 5 to 10 minutes before serving.