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  • Andy


Updated: Jul 14, 2020




2 medium onions - mandolin

2 red bell peppers - mandolin

4 cloves garlic - minced

2 sprigs each of Thyme, Parsley

1 bay leaf

3 tbsp Veggie Paste

2 tbsp Olive Oil

Salt and pepper to taste

The Veggies

All sliced thin on a mandolin

2 Medium Japanese Eggplants

2 Medium Zucchini

2 Medium Yellow Summer Squash

10 to 16 Medium Red or Yellow or both Tomatoes


1 tbsp olive oil

2 garlic cloves minced

1 tsp thyme

1 tsp veggie paste


Preheat oven to 350 degrees

In a medium skillet place all of the base ingredients withholding the veggie paste. Picture one. Place skillet over medium/low heat, covered and gently soften the onions and peppers, about 10 to 15 minutes. Do not burn. Remove from heat and whisk in the Veggie paste, Picture two. Then place the mixture on the bottom of a deep baking dish, Picture three. Now start layering "The Veggies" in the baking dish, Picture four. Whisk together topping and drizzle on top, Picture Five.

Cover(with Foil) and back for about 30 to 45 minutes, until veggies are soft. Remove cover, Foil, return to the oven for another 5 to 10 minutes until the edges of the veggies get a bit crisp BUT do not dry out.

Serve - Enjoy Cooking

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