Late summer is the perfect time to make this recipe. All the ingredients are available either from your own garden, a Farmers Market or the local grocery store. It takes about 45 minutes to prepare and another 45 minutes to bake at 375 degrees F.
Line a 10" pan with parchment paper
1 (6 ounce) can tomato paste 1/2 chopped onion
2 cloves minced garlic 1 T. Olive oil
3/4 cup water salt and ground black pepper to taste
Now, for the garden vegetables:
1 small eggplant, trimmed and thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and thinly sliced
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
3 tablespoons olive oil, or to taste
1 teaspoon fresh thyme leaves, or to taste
3 tablespoons mascarpone cheese
Preparation
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 and it will look beautiful! Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
Bake in a preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese. or vegan substitute.