E-Editions Solstice Green Solstice Green
Healthy Eating
Written by Administrator   


Recipe:1 cup crushed tomatoes/2 tablespoon extra virgin olive oil/1/4 teaspoon apple cider vinegar/1 teaspoon minced garlic/1 tablespoon fresh basil, sliced (about 3-4 large leaves), plus more for garnish/1 teaspoon herbs de Provence (optional)/1/4 teaspoon sea salt/1/4 teaspoon pepper/1/4 teaspoon chili powder/1 medium onion, sliced/1 large zucchini, sliced/1 large japanese eggplant, sliced/3 large roma tomatoes, sliced. Preheat the oven to 350F. Lightly grease a 6"x9" baking dish and set aside. In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan. Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices. Brush the exposed tops of the veggies with olive oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender. Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.