From my Insight Timer Live on 6/29/24
Makes 1 - 9-inch round
¼ cup olive oil, divided
2-3 small yellow squash, thinly sliced into ¼-inch rounds
2-3 small zucchini, thinly sliced into ¼-inch rounds
4-6 plum tomatoes, sliced into ¼-inch thick rounds
1-2 small red onion, sliced into ¼-inch thick roundsÂ
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme, rosemary, or oregano (or a combination)
Heat the oven to 400°F.
Coat the bottom of a 9-inch round baking dish (or pie pan) with 2 tablespoons of olive oil.
Arrange the vegetables upright in the baking dish, alternating them in a repeated pattern (1 slice squash, 1 slice zucchini, 1 slice tomato, 1 slice onion).
Season each layer of vegetables with salt and pepper as you go.
Scatter the herbs over the top of the vegetables and drizzle with the remaining 2 tablespoons of olive oil.
Bake for 1 hour and 15 minutes, or until the vegetables are tender and slightly charred on the top edges.
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