Ingredients:
- 1 medium zucchini, sliced into thin rounds
- 1 medium yellow squash, sliced into thin rounds
- 1 small eggplant, sliced into thin rounds (optional: peel if you prefer)
- 1 medium bell pepper (red or yellow), sliced into thin strips
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 can (14.5 oz) diced tomatoes (or 3-4 fresh tomatoes, chopped)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or fresh, if available)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the sauce:
- In a skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the diced tomatoes, dried thyme, oregano, and basil. Season with salt and pepper to taste. Simmer for 5-7 minutes until the sauce thickens slightly.
- Pour the sauce into the bottom of a baking dish, spreading it evenly.
- Layer the vegetables:
- Arrange the zucchini, yellow squash, eggplant, and bell pepper slices on top of the sauce, alternating the vegetables in a spiral or row pattern. You can slightly overlap each slice for a nice presentation.
- Drizzle and season:
- Drizzle the remaining olive oil over the arranged vegetables. Sprinkle with a little more salt, pepper, and a pinch of thyme or oregano, if desired.
- Bake:
- Cover the baking dish with parchment paper or foil, and bake in the preheated oven for 30 minutes.
- Remove the cover and bake for an additional 10-15 minutes until the vegetables are tender and lightly browned on top.
- Serve:
- Garnish with fresh basil or parsley before serving. Enjoy warm!
Tips:
- For added flavor, sprinkle some grated Parmesan or mozzarella cheese on top before the final 10 minutes of baking.
- This dish pairs well with a side of protein, such as grilled chicken or fish, for a complete keto meal.
