1/2 cup avocado oil, divided

2 cloves garlic, minced

1 red onion, minced

2 (15-ounce) can tomato sauce

Salt, to taste

2 tsp. thyme leaves, minced, plus some whole for garnish

2 medium sized zucchini, trimmed and slice into 1/6-inch rounds

2 medium sized yellow squash, trimmed and slice into 1/6-inch rounds

2 Chinese eggplants, trimmed, and slice into 1/6-inch rounds


1.Preheat oven to 400F. In skillet, heat 1/4 cup of avocado oil over medium heat. Add garlic and onion and cook until softened 8-10 minutes. Add tomato sauce and simmer until thickened, 10 minutes. Season with salt and pepper, then remove from the heat and stir in thyme.

2. Arrange concentric circles of the vegetables, alternating between zucchini, yellow squash, and eggplant until you've arranged 2 tight circles, shingling more to fill the center.

3. Drizzle with remaining 1/4 cup of avocado oil and season with salt and pepper. Bake until tender and golden, about 45 minutes. Garnish with thyme leaves and serve immediately.

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