Ingredients
For the base:
2 tbsp olive oil
1 small onion (finely chopped)
2 cloves garlic (minced)
1 cup crushed tomatoes (or tomato sauce)
1 tsp dried thyme or Italian seasoning
Salt & pepper to taste
For the vegetables:
1 zucchini (thinly sliced)
1 yellow squash (or more zucchini)
1 eggplant (thinly sliced)
2 tomatoes (thinly sliced)
Optional: thin beet slices (like in the image)
Topping:
2 tbsp olive oil
1–2 cloves garlic (minced)
Fresh herbs (rosemary, thyme, parsley)
Optional: crumbled cheese (feta or goat cheese)
Instructions
Prepare the sauce
Heat olive oil in a pan, sauté onion until soft, then add garlic. Stir in crushed tomatoes, herbs, salt, and pepper. Simmer for 5–10 minutes.
Assemble
Spread the sauce evenly in a baking dish. Arrange sliced vegetables upright in a circular or layered pattern.
Season
Mix olive oil with garlic and herbs, then drizzle over the vegetables.
Bake
Cover with foil and bake at 375°F (190°C) for 30 minutes.
Uncover and bake another 20–25 minutes until tender and slightly browned.
Finish
Sprinkle fresh herbs and cheese (if using) before serving.
Tips
Slice veggies evenly for consistent cooking.
Let it rest 10 minutes before serving—it tastes better as flavors settle.
Great with crusty bread, rice, or grilled protein.