Ingredients
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- 1/2 small onion chopped
- 1/2 cup shredded carrot or diced red bell pepper
- 14 oz crushed tomatoes
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme leaves
- 2 teaspoons dried parsley
- 1 small eggplant sliced
- 1 large zucchini sliced
- 3 roma tomatoes sliced
- 1/2 teaspoon salt or more to taste
- 1/8 teaspoon black pepper or more to taste
Instructions
-
Preheat oven to 375°F.
-
Cook onion, garlic, and bell pepper in 2 tablespoons olive oil over medium heat, 4-5 minutes or until tender.
-
Add crushed tomatoes and seasonings and simmer 15 minutes or until thickened. Taste and season with salt and pepper.
-
Meanwhile, cut vegetables to 1/8″ thickness.
-
Pour sauce into a 2 qt baking dish. Arrange sliced vegetables standing up on their sides over the sauce. Brush with remaining olive oil.
-
Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until vegetables are tender.
-
Season with salt and pepper to taste. Sprinkle with fresh basil and serve hot or warm.
Nutrition Facts
Calories: 152
Carbohydrates: 13g
Protein: 3g
Fat: 11g
Saturated Fat: 2g
Sodium: 301mg
Potassium: 561mg
Fiber: 5g
Sugar: 8g
Vitamin A: 1095IU
Vitamin C: 43mg
Calcium: 32mg
Iron: 1mg