- 1 small eggplant, thinly sliced
- 1 zucchini, thinly sliced
- 1 summer squash, thinly sliced
- 2 small red skin potatoes, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 ½ cup marinara sauce
- 3 cloves garlic, minced
- 3 teaspoon fresh thyme, divided
- 1-2 tablespoon olive oil
- pinch of red pepper flakes
- salt and pepper
Preheat the oven to 375 F. Lightly oil a 2-quart baking dish and set aside. Set your mandoline slicer to ¼" thick and thinly slice all your vegetables. Set aside. Evenly spread marinara sauce over the bottom of the baking dish. Top with minced garlic, red pepper flakes, 2 teaspoon of fresh thyme, salt, and pepper.
Stack vegetables in a pattern and lay them in the baking dish. This can be done either in a spiral (as in the photos) or in rows if using a rectangular baking dish.
Drizzle with olive oil and sprinkle remaining thyme and pepper flakes over the top.
Cover with tin foil and bake for 50-55 minutes until vegetables are tender and the marinara sauce is bubbling up from underneath.
Remove from the oven and let cool 10 minutes before serving.
Serving and Storing - Serve with some crusty artisan bread, and a kale Caesar Salad. Store leftovers in an airtight container in the refrigerator for 2 days. Gently reheat in the oven or microwave.
Recipe Tips - When picking out your veggies, try and find vegetables that all have a similar width. That means look for skinny eggplants and fat zucchinis and summer squash. This both affect the appearance of the dish as well as baking quality.
Calories: 328kcal | Carbohydrates: 42g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 1952mg | Potassium: 2528mg | Fiber: 12g | Sugar: 29g | Vitamin A: 6100IU | Vitamin C: 248.9mg | Calcium: 125mg | Iron: 5.7mg