Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

We thank for their recipe for our group !

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I’m just proud I cooked something that’s technically healthy and not burnt to a crisp, would not necessarily encourage making this. It was made as a side during the late summer for me and my mates who absolutely hate eating veggies though we are vegetarian and vegan. 🥲

Vegetables:

8 beefsteak tomatoes
large bunch of spinach, I want to say this one was almost a pound
2 medium/large eggplant
3 crook neck squash
3 yellow zucchini
4 yellow bell pepper

Simmer(sauce):

{{* 2 tablespoons olive oil to cover the pan *}}
2 sweet onions, minced
3 cloves of garlic, smooshed(crushed)
2 tablespoons of chopped basil(preferably fresh or frozen)
2 tablespoons of thyme
4 tablespoons of olive oil
Red chili paste to taste, or leave it out. I used...4 huge tablespoons foolishly.
28 to 32 ounces crushed tomatoes, I weighed out a mix of grape & plum tomatoes for sweetness
2 tablespoons of oregano
Salt and pepper to taste, combine with blender, hand mixer, manually


Heat oven to 375F, slice veggies 1 to 3 mm, set aside.
Grab multiuse pan(stove top to oven in this case), and add 2 tablespoons of olive oil. Add garlic, onions, sautéed until soft; this took roughly 10 minutes for me.
Season with salt, pepper, oregano, chili paste, thyme, and basil, add crushed tomatoes of your choice.
I very precariously blended everything in the pan but you could easily empty it into a blender or food processor then return that back to the pan.
Spread 70-80% of the sauce in the bottom of your pan, stack down your sliced vegetables in lines, picture a shuffled card deck? It’s not necessary to pattern them out but I wanted it to look nice so I chose to line them up in this swirl formation.
Add remainder of the sauce on top of the vegetables, cover pan with foil for 40 minutes, uncover them bake again for 20-25 minutes or until veggies are fork soft.

I had this on top of brown rice with some kind of meatloaf looking thing, my mates made from lentils and all that healthy nonsense. I think the sweetness and chili paste were what made it easier to eat as opposed to veg in a salad or just sautéed. It’s not hot enough until it makes you cry. UwU