Featured Pinch Tips Video
- 1 small
- eggplant, pared and cut in 1/4" slices
- 4 tsp
- olive oil
- 1 large
- yellow squash, cut in 1/4" diagonal slices
- zucchini, cut into 1/4 inch slices
- yellow onion, thinly sliced
- red bell pepper, julienned
- garlic cloves, very thinly sliced
- 1/4 c
- tomato paste
- 2 Tbsp
- parsley, fresh and chopped
- 2 Tbsp
- basil, fresh chopped
- 2 tsp
- thyme, fresh chopped
1Preheat oven to 400.
2Spray nonstick baking sheet and a 1 quart casserole with nonstick cooking spray.
3In medium bowl, combine eggplant and 1 teaspoon of the oil; toss to coat.
4On prepared baking sheet, arrange eggplant slices in a single layer.
5Repeat procedure with squash, then zucchini, tossing each with 1 teaspoon of the oil and arrange each separately in a single layer on the baking sheet.
6Bake 12 minutes; turn vegetables and bake 8 minutes longer.
7Reduce oven temperature to 350.
8In a large nonstick skillet, heat the remaining 1 teaspoon oil; add onion, red pepper and garlic.
9Saute over medium heat, 5 minutes, until onion is soft.
10Cook covered, shaking pan occasionally, 5 minutes longer.
11In small bowl, combine tomato paste and 1/2 cup of water; set aside.
12In separate small bowl, combine parsley, basil, thyme, salt and pepper.
13In prepared casserole, arrange half of the baked eggplant slices, sprinkle with 1 teaspoon of the herb mixture.
14Continue layering with half of each of the sliced tomato, baked squash, onion mixture and baked zucchini, sprinkling 1 teaspoon of the herb mixture between each layer.
15Repeat procedure, ending with zucchini.
16Pour tomato paste mixture over layered vegetables.
17Bake covered with foil, 50 minutes.
18Uncover; bake 15 minutes longer.