- 2–3 fresh tomatoes, pureed with a pinch of sea salt
- 2 Tbsp olive oil, divided
- 3 tsp fresh herbs, finely chopped
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 Asian eggplant
- 1 long, skinny zucchini
- 1 long, skinny yellow summer squash
- 20 cherry tomatoes
- 1⁄2 orange bell pepper, deseeded
- Sea salt and pepper
- •Preheat oven to 400°F. Pour tomato puree, 1 Tablespoon of olive oil and half of
- the chopped fresh herbs into a baking dish. Stir in the chopped shallot and garlic.
- Season with salt and pepper.
- •Using a mandolin, or a really sharp knife, thinly and evenly, slice the vegetables. Make the slices thin, about 1/8’ (3mm) thick. The thinner, the better!
- •Make mini-stacks of about 20 slices in sequence. Arrange a few stacks at a time into the prepared baking dish in a concentric spiral from the outer edge to the inside, fanning them out a bit so that you can see the top 1/8” of all the slices. “Stand” them up a little, so you can it as many vegetable slices in as possible, but you may still have some leftover veggies. Save the smaller rounds for the center of the dish.
- •Drizzle with the remaining tablespoon of olive oil and season with more salt and pepper. Sprinkle the remaining chopped herbs. Cover the dish with a piece of parchment paper cut to it just inside the dish rim, directly on top of the vegetable arrangement.
- •Bake for 40 minutes -1 hour (depending on how thick your vegetable slices are), until vegetables are soft, but not limp. Serve this easy, yet impressive dish with pride!