Elegant Provençal Vegetable Bake

 

Elegant Provençal Vegetable Bake

Ingredients

1 cup crushed tomatoes

1 tablespoon extra virgin olive oil

¼ teaspoon apple cider vinegar

1 teaspoon minced garlic

1 tablespoon fresh basil, sliced (plus more for garnish)

1 teaspoon herbs de Provence

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon chili powder

1–2 large zucchini, thinly sliced (about 1½ cups)

1 large Japanese eggplant, thinly sliced (about 3 cups)

3 large Roma tomatoes, thinly sliced (about 3 cups)

Directions

Preheat your oven to 375°F (190°C).

In a small bowl, combine crushed tomatoes, olive oil, apple cider vinegar, garlic, basil, herbs de Provence, salt, pepper, and chili powder. Spread half of this mixture evenly across the bottom of a medium baking dish.

Arrange the sliced zucchini, eggplant, and tomatoes in a spiraled, alternating pattern over the sauce base for a beautiful layered look.

Spoon the remaining tomato mixture over the top of the vegetables.

Cover with foil and bake for 30 minutes.

Remove the foil and continue baking for 20–25 minutes, until the vegetables are tender and lightly caramelized at the edges.

Garnish with fresh basil before serving.

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 4

Calories: ~130 kcal per serving