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Looking for the perfect vegetarian dish? Look no further. Eggplant, tomatoes, squash, zucchini are all sliced thin and topped with delicious aromatics of parsley, basil, thyme, smoked and loaded with melted parmesan cheese for a salty, nutty finish.
2 Tablespoon olive oil
1 Medium onion, diced
6 Clove garlic, minced
2 red or green bell peppers, diced
kosher salt
pepper
1 (28 oz) crushed tomatoes
4 Tablespoon fresh chopped basil
2 Eggplants, Sliced into 1/4" Rounds
6 Roma Tomatoes, sliced into 1/4" rounds
2 Yellow Squash, sliced into 1/4" rounds
2 Zucchinis, sliced into 1/4" rounds
1 Teaspoon garlic, minced
2 Tablespoon parsley, chopped
2 Teaspoon chopped thyme
Parmesan cheese, grated
2 Tablespoon olive oil
1 Medium onion, diced
6 Clove garlic, minced
2 red or green bell peppers, diced
To Taste kosher salt
To Taste pepper
1 (28 oz) crushed tomatoes
2 Tablespoon fresh chopped basil
2 Eggplants, Sliced into 1/4" Rounds
6 Roma Tomatoes, sliced into 1/4" rounds
2 Yellow Squash, sliced into 1/4" rounds
2 Zucchinis, sliced into 1/4" rounds
2 Tablespoon fresh chopped basil
1 Teaspoon garlic, minced
2 Tablespoon parsley, chopped
2 Teaspoon chopped thyme
To Taste kosher salt
To Taste pepper
: 180 ˚F
: 373 ˚F
: 375 ˚F
Parmesan cheese, grated