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Serves 4-6


  • 1 zucchini thinly sliced
  • 1 yellow squash thinly sliced
  • 1 brinjal / eggplant thinly sliced
  • 1 red pepper thinly sliced into semi circles
  • 1 jar 400g of your favourite pasta sauce (I used a roasted red pepper sauce)
  • 3 tbsp extra virgin olive oil
  • 2-3 cloves garlic minced
  • 4 springs thyme leaves removed
  • 2 tbsp chopped basil leaves
  • Salt and pepper to taste
  • Fresh basil to garnish


  • Preheat oven to 190C.
  • Mix olive oil, thyme, basil, and garlic together.
  • Coat the bottom of your 10 inch cast iron skillet with pasta sauce.
  • Lay out thinly sliced vegetables in alternate patterns.
  • Season with salt and pepper.
  • Spread olive oil mixture on top of vegetable.
  • Cover skillet with foil.
  • Bake for 35-40 minutes until sauce is bubbly and vegetable is soft.
  • Garnish with fresh basil before serving.


Use a mandoline slicer to get even thin slices of vegetables.
Use a casserole in place of a cast iron skillet.