A beautifully layered French vegetable dish slow-roasted until tender and rich with garlic, olive oil, herbs, and sweet tomato flavor — designed to match the elegant presentation in your Simmer Down Cookware cream white Dutch oven.

Ingredients

For the Sauce Base

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 (15 oz.) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp dried thyme
• ½ tsp dried oregano

For the Vegetables

• 1 medium zucchini
• 1 medium yellow squash
• 1 medium Japanese eggplant
• 3 Roma tomatoes
• 1 red bell pepper

Thinly slice all vegetables into even rounds.

For Finishing

• 2 tbsp olive oil
• Fresh thyme sprigs
• Fresh basil, chopped
• Flaky sea salt

Instructions

1. Preheat oven to 375°F.
2. In your Simmer Down Cookware Dutch oven, heat olive oil over medium heat.
3. Add onion and cook until soft, about 4–5 minutes.
4. Stir in garlic and cook 30 seconds.
5. Add crushed tomatoes, tomato paste, salt, pepper, thyme, and oregano. Simmer 5 minutes.
6. Spread the sauce evenly across the bottom of the Dutch oven.
7. Arrange the sliced zucchini, squash, eggplant, tomatoes, and bell pepper upright in overlapping circular layers, alternating colors for a beautiful presentation like the image.
8. Drizzle vegetables with olive oil and lightly season with salt and pepper.
9. Place fresh thyme sprigs in the center.
10. Cover and bake for 35 minutes.
11. Remove lid and bake another 20–25 minutes until vegetables are tender and lightly roasted on top.
12. Finish with chopped basil and flaky sea salt before serving.

Pairs Perfectly With

• Rustic artisan bread
• Garlic butter rice
• Creamy polenta
• Grilled chicken or steak
• Red wine

Prep Time

25 minutes

Cook Time

55–60 minutes

Serves

4–6 people

Enjoy!