Ingredients

• 2 eggplants
• 6 Roma tomatoes
• 2 yellow squashes
• 2 zucchinis
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 28 oz can of crushed tomatoes
• 1 onion, diced
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tbsp black pepper
• 2 tbsp salt (to taste)

Method

1. Preheat oven to 400° F.
2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch rounds, then set aside.
3. Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with LXV Herbes-de-Vie spice blend, salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
4. Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
5. Sprinkle with the LXV Herbes-de-Vie spice blend
6. Cover the pan with foil and bake for 30 minutes. Uncover, then bake for another 15 minutes, until the vegetables are softened.

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