Ingredients

The following ingredients have 4 Servings
  • 15 ounce can diced tomatoes (, drained )
  • 1/2 cup chopped onions
  • 1/2 Tablespoon minced garlic
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 small eggplant ((sliced thin))
  • 2 zucchini ((sliced thin))
  • 2 yellow squash ((sliced thin))
  • 1 red bell pepper ((sliced thin))
  • 1 Tablespoon olive oil
  • fresh thyme leaves ((to taste))

Instruction

  • Preheat the oven to 400°F. Spread the tomatoes over the bottom of a 9x9" dish. Stir in the onions, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. 
  • Layer the eggplant, zucchini and yellow squash. Fill the red pepper in the gaps.
  • Drizzle the olive oil over the top. Sprinkle thyme leaves and remaining salt and pepper over top.
  • Baked covered with foil for 30 minutes. Remove foil and bake an additional 10 minutes, or until vegetables are tender. Top with parmesan cheese if desired. 
  • Enjoy while hot!