Step-by-Step Instructions
1. Prep the Station: Slice zucchini, squash, eggplant, and tomatoes into thin, uniform rounds. Preheat your oven to 190°C (375°F).
2. Make the Base Sauce: Sauté the diced onion, red bell pepper, and garlic in a pan with olive oil until soft. Stir in the crushed tomatoes and thyme, simmering for 10 minutes until thick. Spread this sauce evenly across the bottom of a round baking dish.
3. Slice the Vegetables: Slice all the vegetables into thin, equal-sized rounds using a sharp knife or mandoline.
4. Arrange in a Spiral: Layer the vegetable slices alternately (zucchini, eggplant, squash, tomato) in a tight spiral starting from the outer edge of the baking dish, working your way to the center.
5. Drizzle & Season: Mix extra virgin olive oil with minced thyme, rosemary, salt, and pepper. Drizzle the herb oil in a thin stream over the entire arranged spiral.
6. Bake Covered & Uncovered: Cover the baking dish tightly with parchment paper (or foil) and bake for 40 minutes until the vegetables are tender. Remove the cover and bake for an additional 15 minutes to lightly caramelize the edges.
7. Plate & Serve: Remove from the oven, let rest for 5 minutes, and serve warm directly from the dish with crusty French bread.
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