Ingredients
- 1 6-oz can of tomato paste.
- 1 onion.
- 1 zucchini.
- 1 eggplant.
- 1 yellow bellpepper.
- 1 red bellpepper.
- 1 squash.
- Minced garlic.
- 5 tbsp of olive oil.
- A cup of water.
- Thyme leaves.
- Cooking wax paper
- A relatively wide and flat dish.
Directions
- Prepare the vegetables by dicing the onion and and slicing the remaining veggies thinly.
- Pour the tomato paste into a dish evenly and add the onion, some garlic, a tbsp of olive oil, and stir.
- Arrange the slices of zucchini, squash, eggplant, and bellpeppers in an alternating fashion, creating rings starting at the edge of the dish. Arrange them as if you are re-assembling the vegetables, creating a doughnut-like shape.
- Evenly pour the remaining olive oil on top of the dish and season generously with thyme leave and optionally some salt and pepper.
- Cover the dish completely with some wax paper and bake for around an hour or until the vegetables seem well roasted but not too soft.
- Once done baking remove the paper and serve the dish.