Saturday, September 4, 2010



1/4 cup olive oil
2 onions
3 bell peppers
1 small eggplants
1 yellow squash
1 zucchini
2 tomatoes
3 cloves garlic
1 large can crushed tomatoes
1 tablespoon minced fresh thyme
salt and pepper
1/4 cup chopped fresh basil


Slice the vegetables into thin rings.
Arrange them in a large baking pan dish with olive oil and turn to coat
Bake for 40 minutes in a 375 degree oven.
In a separate pan, add a splash of olive oil and add garlic and cook for a few minutes, making sure not to brown
Add the tomato sauce, basil, thyme, a dash of salt and a dash of pepper
Heat over medium-low heat , stirring occasionally for 15 minutes
Pour liquid over vegetables and serve

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