A feast for the eyes.
Color is the theme of this vibrant and hearty side dish that delivers both bold flavors and textures. Reminiscent of something Italian, it is the picture-perfect picnic dish. Using a mandoline or vegetable slicer will make quick work of prepping the veggies. Be sure to slice them thinly, 1/8″ – 1/4″ thick, or you will be waiting forever for it to finish cooking. I used my herbal olive oils from The Virtuous Olive, to really push the flavors. It’s ok to use different veggies from the ones I chose. This is delicious hot or cold. Just paint your palette and be prepared for rave reviews!
- 1-2 zucchinis, thinly sliced.
- 2-3 bright red tomatoes, thinly sliced
- 1 eggplant, thinly sliced, then cut into half rounds
- 3 garlic cloves, finely minced
- 1-2 tsp. chopped fresh herbs (thyme, basil, parsley or your choice) or use herbs de Provence
- salt
- Preheat oven to 350 degrees. Lightly oil an 8 X 10" pan. The size of the pan is not important. If you are feeding a crowd, use a larger pan and prep more veggies.
- Toss veggies lightly in Extra Virgin Olive Oil.
- Layer zucchini slices along the side of the pan. Sprinkle with garlic, scatter the herbs and lightly salt. Repeat layering with tomatoes, garlic, herbs and salt, then the eggplant, garlic, herbs and salt. Continue layering until you've reached the end of the pan. If there are gaps, like I had in mine, roll up thin slices of zucchini and tomato to form mini roses. They serve a purpose and look pretty too. Drizzle entire dish with Bel Tocco Extra Virgin Olive Oil or Basil Extra Virgin Olive Oil.
- Bake for 1 hour or until veggies are soft but not soggy. Let cool and serve either warm or cold.
This story is re-published from a July 2015 post. It is the perfect way to use those fresh, summer veggies.
“Summer night–
even the stars
are whispering to each other.”
— Kobayashi Issa
Enjoy your summertime!
Ciao,
Carolyn says
How fabulous! Thinking of you and thankful for your inspiring blogs?
forfoodforlovefrommary says
Thank you Carolyn! It’s a dish anyone can make and tastes fantastic! I appreciate your sweet comments!
Carolyn says
Mary,Carolyn again. I meant to put an exclamation mark after “thankful for your inspiring blogs”! My finger slipped on the keyboard. So sorry! I am truly inspired by your creativity.
Belinda says
It is beautiful and simple, I can’t wait to try it… My kind of dish. Thanks for sharing.
jane smer says
as always —– looks yummy ——— I think your balsamic vinegers would be great with this as well……………. (somehow the older I get, my spelling gets worse?????) Summer fresh veggies are always a treat…………… nothing like a fresh tomatoe from the garden —bite into and enjoy the juice running down your arm/mouth…..luv/j
forfoodforlovefrommary says
Ciao Jane! Great idea to sprinkle a dash of balsamic on top! I love it. My tomatoes are all coming in at once so this week will be a canning session of my San Marzano Italian Plum tomatoes. Yum!! XXOO
Mary Joy Barnett says
Bellissimo! A nice twist for roasted vegetables. Thanks Mary! Interesting as always. Mary Joy
forfoodforlovefrommary says
Thank you Mary Joy! I hope you try it. Hope to see you soon! XO
Mommabird says
So greatfull to share each and every new creation that comes from your kitchen. This colorful platter is a winner!!!! Always available to be a tester. And I love every quote at the end of each blog.
forfoodforlovefrommary says
Grazie Mommabird. I love sharing my artistic side and I love your suggestions to make everything that much better! XO
Christi Hegstad says
Mary,
I made this recipe for my family tonight and it was fantastic! The flavors blended beautifully and my kitchen smelled amazing while it baked. Thank you for the inspiration and deliciousness! 🙂
forfoodforlovefrommary says
Great Christi! I’m so glad you liked it. It’s the perfect way to use all our wonderful summer veggies! Yippee!!
Lisa Churchville says
I made this today to go with a tri-tip for lunch. Delicious! And a great way to get rid of all the zucchini I have right now
Gerry Ellen Avery says
This looks so tasty, Mary. I’m drooling with the possibilities of creating a dish such as this, yummers. I tend to lean towards the simpler meals, keeping it laden with herbs and spices and the freshest of veggies. A glass of red to accompany this dish and I’m good to go! I appreciate the recipe share. xo Gerry
Mary says
Thanks Gerry! Wish we could share this together, and yes, with a glass of hearty red! XXOO
Bonnie Shovlain says
Oh Mary, this dish is so beautiful! Thanks for reminding us how to make the most of our summer bounty!!
Mary says
Thanks Bonnie! Reminds me of our beautiful trip to Provence. I’ll make it for you and we can go down memory lane! XXOO
jane smer says
beautiful display of summer veggies……………..
I will be trying this with my next “Imperfect Produce” order due for delivery thursday. It is a pleasant dish for the dog days of summer.
luv
jane
Mary says
Yay Jane! You are a fabulous cook. Take a photo when you make it and send it to me! XXOO
Linda Bendorf says
Gorgeous, healthy and inspiring! Another edible work of art!
Thank you, Mary! Mille Grazie!
Linda
Mary says
Thanks Linda. I’m making it this weekend and will tuck onion pieces between the zucchini and add some herbs de Provence. Try it! XXOO
Lois says
That will work for me. Yum
Mary says
Make the bunny toast for Todd! XXOO