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Time: 60 mins.

Serves: 4+

Stores: Metro, No-frills

Dietary: Gluten free, Paleo, KETO, DF, VEGAN


1 can crushed tomatoes

1 Tablespoon extra virgin olive oil

1 teaspoon minced garlic

1 teaspoon basil

1 teaspoon parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

1 medium sweet onion diced

2 large zucchini, sliced

1 large eggplant, sliced

3 large fresh tomatoes, sliced


  1. Preheat the oven for 375˚F

  2. Slice the eggplant, tomatoes, squash, and zucchini into rounds. Set aside.

  3. Heat the olive oil. Sauté onion, garlic, and peppers until soft. Add the crushed tomatoes. Stir and pour into baking dish.

  4. Arrange the sliced veggies in alternating patterns on top of the sauce.

  5. In a small bowl, mix together the basil, garlic, parsley, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

  6. Cover with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes.


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