I am always looking for different ways to use my garden vegetables. This recipe was a spur the moment, throw together, baked dish that turned out fabulous. I was not thinking I was going to use it as a recipe on my website, but it was so good that I made my husband take a picture of it after I already cut into it.

 

It is simple to make and uses very few ingredients. You can mix up the fresh herbs to your liking, but I will tell you, this concoction was delicious. All the vegetables and herbs were freshly picked out of our garden which enhances the flavors. If you have garden-fresh vegetables or can get to a local farmers market, that is the way to go. 

 

1 Tbsp olive oil + additional for drizzling 

4 medium-sized yellow crookneck squash, thinly sliced lengthwise

2 small eggplants, peeled and sliced into thin rounds

1 lb. fresh tomatoes, any type will do 

2 Tbsp oregano, chopped 

1 Tbsp sage, chopped

½ cup basil, chopped

Salt and pepper 

 

Preheat oven to 375℉

 

Mix the three herbs in a small bowl. 

 

In a 9x13 inch pan spread one Tbsp oil over the bottom and up the sides. Make one layer of yellow squash on the bottom. Next, layer the eggplant, then a drizzle olive oil, and sprinkle ¼ of the herbs. Follow with a layer of the tomatoes. Repeat all the layers a second time. Finish with a drizzle of oil on top and the last of the herbs. 

 

Bake for 1 hour, or until the vegetables have softened and it starts to get brown on the edges. Remove for the oven and let cool for 15 minutes before serving. 

 

Just Salt It, and enjoy!