2 tablespoons chopped fresh basil, from 8-10 leaves
HERB SEASONING
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil
Preparation
Firstly, Preheat the oven for 375˚F (190˚C) .
Slice the eggplant, tomatoes, squash, and zucchini into approximately round, then set it aside.
for making the sauce: Heat the olive oil in a 30-cm oven-safe pan over medium/high heat. add the onion, garlic, and bell peppers until soft, about 10 minutes.
Season it with salt and pepper, then further add the crushed tomatoes. Stir well until the ingredients are fully incorporated.
Remove the pan from heat, then add the basil. Stir twice more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies in alternating way, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan.
Season it with salt and pepper.
Make the herb seasoning by: In a medium bowl, mix all together the basil, garlic, parsley, thyme, salt, pepper, and olive oil.
Then Spoon the herb seasoning over the vegetables.
Cover the pan with foil and then bake it for 45 minutes.
Uncover it, then bake for another 25 minutes, till the vegetables are softened.
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