This is a flexible dish that you can make in a smaller or larger baking pan, however much you want to make, and depending on the size of your veggies. Just make sure the bottom of the pan is covered completely in the sauce.
2 medium zucchini
2 medium yellow squash
1 large eggplant
4 medium tomatoes
2 roasted jarred red peppers, or roast your own*
2 medium tomatoes, chopped, or 1 14.5 oz can fire roasted diced tomatoes
2 tablespoons olive oil
1/2 a medium yellow onion
2 cloves garlic, peeled
1 cup parsley, packed
1 tablespoon fresh, chopped basil
pinch red pepper flakes
pinch salt & pepper
- Blend all the sauce ingredients in a blender until smooth and spread out in a baking dish. Place the dish on a sheet of parchment paper and trace the shape of the pan to make a paper lid.
- Slice all the vegetables into 1/4 inch thick discs and arrange on top of the sauce in a pretty layered, alternating pattern. Place the parchment paper over the veggies and bake at 400°F for about 1 hour or until vegetables are fork tender.
How To Roast Peppers:
Roast peppers over an open gas flame, rotating them frequently until blackened on all sides. Or broil pepper halves in the oven until skins blister and blacken, about 5 minutes. Place peppers in a large bowl, cover with plastic wrap, and let stand for 15 minutes. Peel off and discard the charred skin. Remove stems and seeds.