Roasted Vegetable Stack with Tomato and Eggplant
A colorful stack of roasted eggplant, zucchini, and tomato slices over a simple tomato sauce, finished with fresh herbs and olive oil. An easy, elegant weeknight side or light main.
- Total time
- 45 min
- Servings
- 4
- Calories
- 180
- Protein
- 4g
Ingredients
- 1 large eggplant
- 2 medium zucchini
- 3 medium tomatoes
- 3 tablespoons olive oil
- 1 cup tomato sauce
- 2 cloves garlic
- 2 tablespoons fresh herbs
- 1 teaspoon salt
Instructions
- 1
Preheat the oven to 400°F (200°C). Slice the 1 large eggplant, 2 zucchini, and 3 tomatoes into 1/4-inch rounds.
- 2
Spread the 1 cup tomato sauce in the bottom of a baking dish. Arrange the vegetable slices upright in a row, alternating eggplant, zucchini, and tomato, overlapping slightly.
- 3
Tuck the 2 garlic cloves, minced, between the slices. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 teaspoon salt.
- 4
Roast uncovered for 30-35 minutes, until the vegetables are tender and the edges are browned and slightly caramelized.
- 5
Let rest for 5 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the 2 tablespoons fresh herbs before serving.
Tools you’ll need
- baking dish
- chef's knife
- cutting board
- measuring spoons
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