Oven temperature 350
Baking time 30 minutes
Preparation time 30 minutes
Serves 6
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- sharp knife
- cast iron dutch oven
- Hint: Use small vegetables as the flavor will be better. If you do use the medium or large vegetables it will double the amount that I used here and you will need to add 15-20 minutes to the cooking time...and quite possibly need a second pot to cook it all in!
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- Extra Virgin Olive Oil
- 1 Sweet Onion, diced
- 2 Cans drained, diced organic tomatoes
- 1 each red, yellow and orange sweet bell pepper, sliced 1/4" thin
- 1 eggplant, sliced 1/4" thin (you may easily replace with a turnip, sliced 1/4" thin, works equally well)
- 1 zucchini, sliced 1/4" thin
- 1 yellow squash, sliced 1/4" thin
- 2 Tablespoons minced garlic
- 1/2 teaspoon each of dill, thyme, parsley and crushed rosemary
- Sea Salt
- Black or white pepper
It is more about assembly, the beauty of alternating rounds of each of the vegetables.
Drizzle 1 tablespoon of the Extra Virgin Olive Oil in dutch oven pan.
Toss tomatoes and garlic together and place in bottom.
Place the diced sweet onion next, spreading evenly on top.
Start placing alternate remaining vegetable rounds on top.
Drizzle 1 tablespoon oil, herbs, salt and pepper all over and between groups of the vegetables. Sprinkle a little more over all the tops.
I like to group and bunch up some of the vegetables for the donut hole center of the ring of vegetables.
Place lid on dutch oven and bake for 30 minutes.
Serve along with your choice rice, potatoes and savory meat.
We like it served on garlic mashed potatoes and some grilled Texas Mesquite sausage.
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