![]() Cover the pan with foil and bake for 40 minutes.Spoon the herb seasoning over the vegetables. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil.Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. ![]() Stir once more, then smooth the surface of the sauce with a spatula. Stir until the ingredients are fully incorporated. Season with salt and pepper, then add the crushed tomatoes. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. ![]()
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