Is your family garden overflowing with zucchini, yellow squash, tomatoes and peppers?  Looking for something easy and yummy to make besides more zucchini bread?  Here is a lovely and delicious way to gobble up all that end-of-summer goodness!



1 (6 ounce) cans tomato paste

1/2 onion, chopped

1/4 cup garlic, minced

1 tablespoon olive oil

3/4 cup water

salt & fresh ground pepper

1 small eggplant, trimmed,very thinly sliced

1 zucchini, trimmed, very thinly sliced

1 yellow squash, trimmed, very thinly sliced 1 red bell pepper, very thinly sliced

1 yellow bell pepper, very thinly sliced

3 tablespoons olive oil, to taste

1 teaspoon fresh basil leaf, to taste

1/2 teaspoon fresh thyme leave, to


  • Preheat the oven to 375 degrees F (190 degrees C).
  • Spread tomato paste into the bottom of a 10×10-inch baking dish.
  • Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined.
  • Season with salt and black pepper.
  • Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center.
  • Overlap the slices a little to display the colors.
  • Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
  • Sprinkle with basil and thyme leaves.
  • Cover vegetables with a piece of parchment paper cut to fit inside.

Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.  Serve with rice or your favorite crusty bread.


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Lover of: chocolate, my 5 miracle kids, a sweet husband of almost 19 years, Utah (especially in the fall and spring), Texas roots, France and its people, making music, reading the Book of Mormon with my kids, recording family histories, learning from wise friends, newborn babies, hiking, the gospel of Jesus Christ and laughing with my huge crazy family.

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  • Annalee
    August 31, 2016 at 3:29 pm