Ingredients
Scale
- 1 medium eggplant, peeled and sliced 1/8 inch thick
- 2 medium zucchinis, trimmed and sliced 1/8 inch thick
- 3 ripe tomatoes, sliced 1/8 inch thick
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 3 garlic cloves, thinly sliced
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp herbes de Provence
- 1/2 tsp sea salt
- Freshly ground black pepper
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch round baking dish.
- Arrange overlapping concentric rings of eggplant, zucchini, and tomato in alternating rows, starting from the outer edge and moving inward. Press gently to compact.
- Scatter garlic, thyme, rosemary, and herbes de Provence over vegetables. Drizzle generously with olive oil. Season with salt and pepper.
- Cover dish with foil and bake 45 minutes. Uncover and bake 20–25 minutes more, until vegetables are tender and tops are golden.
- Let rest 15 minutes before serving. Garnish with fresh basil.
Notes
- For best results, chill sliced vegetables for 10 minutes before arranging to reduce curling.
- Use a mandoline for uniform slice thickness—consistency ensures even cooking.
- Serve warm, room temperature, or chilled. Excellent with grilled chicken, goat cheese, or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210 Kcal
- Sugar: 5g
- Sodium: 185mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
