A tasty and healthy vegetarian dish prepared by Top Chef’s Migo
Preheat the oven to 190 degrees Celsius.
Spread Puck Tomato Sauce into the bottom of a 9x13-inch baking dish. Sprinkle with garlic, oregano, and dried basil.
Add the water, salt and black pepper and mix until thoroughly combined.
Arrange alternating slices of eggplant, zucchini, yellow bell pepper, tomato, and onion starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors.
Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
Cover vegetables with a piece of parchment paper cut to ﬁt inside then cover the baking dish with aluminum foil.
Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.
Serve garnished with basil leaves.
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