Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Sauce:
- Heat olive oil in a small pan over medium heat.
- Sauté minced garlic for 1 minute. Add the tomato sauce, basil, oregano, red pepper flakes, and a pinch of salt. Let simmer for 5 minutes. Set aside.
- Prepare the Vegetables:
- Wash and slice all the vegetables into thin, uniform rounds. Use a mandoline slicer if possible for even thickness.
- Assemble the Layers:
- In a greased 9×13-inch baking dish, spread a thin layer of the tomato sauce on the bottom.
- Layer the vegetables vertically (standing up), alternating zucchini, squash, potato, tomato, and eggplant slices for a colorful display.
- Sprinkle lightly with salt, pepper, and thyme as you go.
- Add the Cheese:
- Pour the remaining sauce evenly over the layered vegetables.
- Sprinkle the shredded mozzarella cheese and grated Parmesan on top.
- Bake:
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the vegetables are tender and the cheese is golden and bubbly.
- Garnish and Serve:
- Let the bake cool slightly before garnishing with fresh parsley or basil.
- Serve as a side dish or a light main course with crusty bread or a green salad.
This Layered Vegetable Bake is packed with flavor, nutrients, and beautiful colors. Let me know if you’d like tips for customization or ingredient swaps!