Directions
- Preheat the oven to 375°F.
- Trim the ends of the eggplants, squash, tomato, and zucchini, then thinly slice into circular disks.
- Take the stem off the bell pepper, remove the seeds, and thinly slice.
- Cover a baking dish with non-stick cooking spray. Spread out a thin layer of tomato sauce, garlic, thyme, red chili flakes, salt, and olive oil. Mix it all together while keeping it well spread across the dish.
- Layer sliced veggies in a rotating pattern, making a spiral out of the sliced vegetables for a beautiful presentation.
- Cover with parchment paper to prevent the tops of the veggies from drying out and the moisture in the dish, and cook for 55-60 minutes. The vegetable should be tender and the sauce bubbling up the sides.
- Let cool and enjoy by the fire!
