Ingredients
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1 (6 ounce) can tomato paste
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1/2 onion, chopped
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1/4 cup garlic, minced
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1 tablespoon olive oil
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3/4 cup water
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1 small eggplant, trimmed and very thinly sliced
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1 zucchini, trimmed and very thinly sliced
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1 yellow squash, trimmed and very thinly sliced
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1 red bell pepper, cored and very thinly sliced
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1 yellow bell pepper, cored and very thinly sliced
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3 tablespoons olive oil, to taste
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1 teaspoon fresh basil leaf, to taste
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1/2 teaspoon fresh thyme leave, to taste
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3 tablespoons mascarpone cheese
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salt & fresh ground pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread tomato paste into the bottom of a 10x10-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 dollops of mascarpone cheese.