I made this last night for dinner and it absolutely delicious. The goat cheese absolutely makes the dish! I used homemade tomato sauce, but canned would work as well. This tasted great with mashed potatoes and crab legs that we had for Christmas Eve dinner!
Ingredients:
1/2 onion, finely chopped
1 cup tomato sauce (see Spaghetti)
2 tablespoons olive oil
1 small eggplant
1 zucchini
1 yellow squash
1 red bell pepper
thyme, fresh, removed from sprigs
garlic powder
salt and pepper
3 ounces goat cheese
Preparation:
1. Preheat oven to 375 degrees.
2. Pour tomato sauce into the bottom of a baking dish. Sprinkle the chopped onion into the sauce.
3. Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core. Slice vegetables into thin slices.
4. On top of the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables.
5. Drizzle the olive oil over the vegetables and season with garlic powder, salt, and pepper. Sprinkle the fresh thyme over the dish.
6. Cover dish with a piece of parchment paper cut to fit inside.
7. Bake for 50 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. The tomato sauce is bubbles up around the vegetables.
8. Serve with a dab of soft goat cheese on top.
Source: Comfort of Cooking
Ingredients:
1/2 onion, finely chopped
1 cup tomato sauce (see Spaghetti)
2 tablespoons olive oil
1 small eggplant
1 zucchini
1 yellow squash
1 red bell pepper
thyme, fresh, removed from sprigs
garlic powder
salt and pepper
3 ounces goat cheese
Preparation:
1. Preheat oven to 375 degrees.
2. Pour tomato sauce into the bottom of a baking dish. Sprinkle the chopped onion into the sauce.
3. Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core. Slice vegetables into thin slices.
4. On top of the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables.
5. Drizzle the olive oil over the vegetables and season with garlic powder, salt, and pepper. Sprinkle the fresh thyme over the dish.
6. Cover dish with a piece of parchment paper cut to fit inside.
7. Bake for 50 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. The tomato sauce is bubbles up around the vegetables.
8. Serve with a dab of soft goat cheese on top.
Source: Comfort of Cooking