Ingredients: |
Ingredients: 1/2 Onion, Finely chopped
2 Garlic Cloves, very thinly sliced
1 C Tomato Puree
2 Tbsp. Olive Oil
1 Sm Eggplant (Italian is better if you can but because they are smaller)
1 Small Zucchini
1 Small Yellow Squash
1 Long Red Pepper
Thyme Sprigs
Salt and Pepper
Dollar of soft Goat Cheese
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Directions: |
Directions:1. Preheat oven to 375º
2. Pour tomato puree into the bottom of a backing dish. Drop sliced garlic cloves and chopped onion into the sauce, stir in one Tbsp. of olive oil and season generously with salt and pepper.
3. Trim of the ends of the eggplant, zucchini and yellow squash. As carefully as you can trim the ends of the bell pepper and remove core, leaving edges in tact, like a tube.
4. On a mandoline, or very sharp knife, cut eggplant, squash and pepper into very thin slices, approx. 1/16 inch thick.
5. Atop the tomato sauce, arrange slices of prepared vegetables concentrically from outer edge to the inside of the baking dish, overlapping so just a smidgen of each fall surfaces visible, alternating vegetables. (You may have some left over veggies that do not fit).
6. Drizzle remaining Tbsp. of olive oil over veggies and season generously with salt and pepper.
7. Remove leaves from Thyme sprigs with your fingertips and sprinkle over veggies.
8. Cover dish with a piece of parchment paper cut to fit inside the dish. Bake for 45 to 55 minutes, until veggies have released their liquidated are clearly cooled but not limp.
9. Serve with a dab of goat cheese on top of your favorite sprouted bread, polenta, or quinoa. |
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