2 tablespoon garlic, minced (garlic lovers can use 3)
4 tablespoon olive oil, divided
3/4 cup water
1 small eggplant
1 small zucchini
1 small yellow squash
2 bell peppers-choose multi colors
1 teaspoon fresh thyme or basil
salt to taste
pepper to taste
Preheat oven to 375°F
Lightly butter a 10x10-inch baking dish.
Directions:
Thinly slice eggplant, squash and bell peppers. Lightly toss with olive oil and set aside.
Sauté onion in a skillet over medium heat until tender and translucent (only a few minutes). Add garlic and sauté another minute. Remove skillet from heat and set aside.
Mix the tomato paste, sautéed onion mixture, water and 1 tablespoon of olive oil together until well combined. Spread mixture in bottom of baking dish.
On top of the tomato mixture, arrange eggplant, zucchini, squash and peppers; alternating between vegetables and working in a spiral from the outer edge toward the center of the dish.
Drizzle vegetables with 2 tablespoons olive oil then sprinkle with salt and pepper to taste. Sprinkle the top with thyme leaves.
Cover with a piece of parchment paper which has been trimmed to fit inside the dish.
Bake until the vegetables are tender and fully roasted, about 45 minutes.
It's fun to experiment with your favorite vegetables, use multi-colored peppers, add potato or sliced onions etc.