As a Chicago girl – indeed, I live halfway around the world from Jess – I’ve been savoring warm, comforting dishes during a very long winter. I so enjoy experimenting in the kitchen and creating flavorful plant-based dishes that highlight the complexities of vegetables without overpowering them. This is a twist on a classic that I like to make when we have friends over for dinner – pop it in the oven after a quick prep and you have a meal that works for all palettes and dietary needs. Easy, versatile, and the leftovers are even tastier as the flavors continue to meld. We served it over spaghetti squash and lentils, though quinoa is another great protein option. Sprinkle with goat cheese if you wish.
- 1 cup tomato puree
- 2 Tbsp. olive oil, divided
- 1/2 onion, finely chopped
- 2 garlic cloved, thinly sliced
- 1 zucchini
- 1 yellow squash
- 1 red pepper
- 2 tsp. thyme
- 2 tsp. basil
- Himalayan sea salt & pepper, to taste
- Preheat the oven to 190 degrees C/375 degrees F
- Pour tomato puree into the bottom of a baking dish. Add chopped onion and garlic, then stir in 1 Tbsp. olive oil and season with Himalayan sea salt and pepper.
- On a mandolin or with a very sharp knife, cut the eggplant, zucchini, yellow squash and cored red pepper into very thin slices. Place the sliced vegetables atop the tomato sauce, layering and overlapping vegetables until the dish is filled.
- Drizzle 1 Tbsp. olive oil over the vegetables and season with thyme and basil.
- Bake for 45 minutes, until vegetables are cooked and tomato sauce is bubbling up around them.