This is one of the easiest dishes you can make, full of flavour and nutrition! I make a big batch and eat the leftovers for days with pasta or rice or just as is. Drizzle a bit of pesto on top for some extra deliciousness!
Check the video for instructions!
If you are looking for more recipes like this, be sure to check out my Deliciously Vegan iOS App and my E-Book!
Time: 60 minutes
Serves: 4-6
2 tbsp refined coconut oil
1 large onion, chopped
2 garlic cloves, minced
3 cups (750 ml) diced (canned) tomatoes
2 tsp dried oregano
1 tsp dried thyme
Sea salt, to taste
Black pepper, to taste
Large handful of fresh basil, roughly chopped
2 medium-sized eggplants, thinly sliced
2 zucchinis, thinly sliced
2 yellow squashes, thinly sliced
2-3 red bell peppers, thinly sliced
Preheat oven to 350F/180C.
Heat oil in a large skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook for a further 2-3 minutes.
Add the tomatoes, oregano and thyme. Lower the heat and cook for 10-15 minutes, until thickened.
Add the sea salt, black pepper and basil. Remove from heat and ladle into a round baking dish.
Arrange the vegetable slices on top in any pattern you wish. Sprinkle with herbs, salt and pepper.
Cover with foil and bake for 50-60 minutes, until the vegetables are tender.
Let cool a bit and serve.
