Follow these steps for perfect results
extra virgin olive oil
for drizzling
onion
chopped
garlic
minced
roasted red peppers
chopped
tomato sauce
canned
yellow squash
thinly sliced
zucchini
thinly sliced
yukon gold potatoes
thinly sliced
thyme sprigs
leaves removed
salt
to taste
pepper
to taste
parchment paper
cut to fit
Preheat oven to 425 degrees Fahrenheit.
Heat a large skillet over medium-high heat.
Add 2 tablespoons of olive oil to the skillet.
Add chopped onions, garlic, and chopped roasted red peppers to the skillet.
Cook until the onions are tender, approximately 4-5 minutes.
Transfer the contents of the skillet to a food processor.
Add tomato sauce to the food processor.
Puree the mixture and season with salt and pepper to taste.
Pour the pureed sauce into a large casserole dish, swirling to cover the bottom.
Layer thinly sliced yellow squash, zucchini, and Yukon gold potatoes in a swirl pattern on top of the sauce.
Sprinkle with salt, pepper, and thyme leaves.
Drizzle with olive oil.
Cut a piece of parchment paper to fit the shape of the dish, ensuring it lays flat.
Place the parchment paper on top of the vegetables.
Bake in the preheated oven for about 45 minutes, or until the vegetables are tender.
Serve hot with crusty bread.
Expert advice for the best results
For extra flavor, add a splash of balsamic vinegar before baking.
Roast the vegetables before layering for a deeper, caramelized flavor.
Use a mandoline for uniformly sliced vegetables.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked just before serving.
Serve in a shallow bowl, garnished with a sprig of fresh thyme and a drizzle of olive oil.
Serve as a side dish or a vegetarian main course.
Serve with crusty bread for dipping.
Serve alongside grilled chicken or fish.
Pairs well with the vegetables and herbs.
Discover the story behind this recipe
A classic Provençal dish, representing the region's agricultural abundance.
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