• 2 eggplant, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 3 cloves garlic
  • 3 tomatoes, concasser (crushed)
  • 3 Tbs Fresh Herbs, Basil, Thyme, Oregano, Tarragon
  • Olive Oil
  • Salt and Pepper to taste


In the bottom of a  casserole dish place tomatoes, chopped herbs and  garlic and spread thin, add layers of sliced veggies, alternating types until all are used up.  Drizzle with olive oil and sprinkle with salt and pepper and more chopped herbs.  Cover with foil and bake in 300 degree oven until veggies are tender about 1 hour.  Serve hot.

Leave a Reply