Here’s a beautiful way to use those summertime veggies. If you love all things summer, you are going to love this all-vegetable dish. This is the ultimate comfort food side. You'll definitely impress all of your family and friends with this Italian inspired creation.
Course Side Dish
Cuisine Italian
Servings 8




  • 2 small eggplants
  • 6 roma tomatoes
  • 2 yellow squashes
  • 2 zucchinis


  • 2 Tbsp olive oil
  • 1 onion
  • 4 garlic cloves minced
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 28 oz can crushed tomatoes
  • 1 Tbsp Italian seasoning
  • 3 Tbsp chopped fresh basil 10 leaves
  • Salt and pepper, to taste

Herb Seasoning:

  • 3 Tbsp chopped fresh basil 10 leaves
  • 4 Tbsp olive oil
  • 2 tsp garlic minced
  • 1 tsp dried oregano
  • Salt and pepper, to taste



  • Preheat the oven for 375° F
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately 1/16-inch (1-2 mm) rounds, then set aside.
  • Make the sauce: Heat olive oil in a pan over medium heat. Sauté the onion, garlic, and peppers until soft (about 10 minutes). Season with salt, pepper and Italian seasoning, then add crushed tomatoes. Stir until ingredients are fully incorporated. Remove from heat and add fresh basil. Stir and place in 9” pie plate.
  • Arrange the sliced veggies in alternating patterns (squash, zucchini, eggplant, then tomato) on top of the sauce from the other edge to the middle of the plate. Season again with salt and pepper.
  • Make the herb seasoning: in a small bowl, mix together the basil, garlic, olive oil, oregano, salt and pepper. Spoon the seasoning over the vegetables.
  • Cover the pan with foil and bake for 50 minutes. Uncover, then bake another 15 minutes or until the vegetables are softened.
  • Serve while hot as a main dish or side. It’s also yummy the next day - cover and reheat in a 350° oven for 15 minutes, or microwave to desired temperature. Enjoy!