This classic Provençal dish is a delightful way to use up summer vegetables. Its vibrant colors and rich flavors will have everyone asking for seconds.
Ready in 80 minutes · serves 6 · 150 calories per serving · french cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
1 largezucchini
1 mediumeggplant
1 largebell pepper
4 mediumtomato
1 largeonion
3 clovesgarlic
3 tablespoonsolive oil
1 teaspoonthyme
1 teaspoonbasil
to tastesalt
to tastepepper
Instructions
01
Preheat the oven to 375°F (190°C).
02
Chop all vegetables into even-sized pieces.
03
In a skillet, heat olive oil and sauté onion and garlic until translucent.
04
Add eggplant, zucchini, and bell pepper; cook until slightly softened.
05
Layer the vegetables in a baking dish, seasoning each layer with herbs, salt, and pepper.
06
Pour any remaining oil and juices over the veggies and cover with foil.
07
Bake for 45 minutes, then uncover and bake for an additional 15 minutes.
