Ingredients

The following ingredients have 8 Servings
  • 1 zucchini
  • 1 eggplant
  • 1 yellow squash
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 tomatoes
  • 1 cup onion (chopped)
  • 2 cups pasta sauce
  • 4 tablespoons garlic (minced)
  • 5 tablespoons fresh thyme
  • 3 tablespoons olive oil
  • salt & pepper (to taste)
  • marscapone cheese (optional, for topping)
  • balsamic vinegar (optional, for topping)

Instruction

  • Preheat the oven to 425 F. Thinly slice all the vegetables (except the onion and garlic) into evenly sized pieces. Roughly chop the onion and mince the garlic.
  • Grease a 9x9 baking pan then pour in the pasta sauce. Stir in the chopped garlic and onion. Season with salt and pepper.
  • Arrange the slices of vegetables in a repeating pattern until the pan is filled and no more pieces can fit.
  • Drizzle the vegetables with olive oil, season with salt and pepper and sprinkle on half of the thyme. Cover the vegetables with parchment paper cut to fit the pan. Bake for 40-45 minutes.
  • Remove the parchment paper and continue to cook for an additional 10-15 minutes, or until the pasta sauce is bubbling through the vegetables.
  • Serve on a bed of white rice or as a side dish. Garnish with marscapone cheese and a drizzle of balsamic vinegar, as desired. Serve hot to Anton Ego and enjoy!