1 Large Yellow Squash (or 2 small yellow squash), sliced
3 Roma Tomatoes, sliced
Directions:
Preheat the oven to 350 degrees. Lightly spray a 6x9 baking dish with olive oil spray. Set aside. (You can use an 8x8 pan if you don’t have a 6x9 pan. Cooking time might vary by a few minutes.)
Slice the tomatoes, zucchini, squash, onion, and basil. You want the slices to be about ¼” thick and approximately the same height. The onions can be cut into strips. Set aside.
In a mixing bowl, combine the crushed tomatoes, oil, apple cider vinegar, garlic, basil, Herbs de Provence, salt, pepper, and chili powder.
Pour the mixture into the baking dish and smooth into an even layer.
Stack the veggies in the baking dish on top of the tomato mixture. Alternate the veggies (i.e. tomato, zucchini, squash, onion; repeat) and make multiple rows until the pan is full.
Bake for 60 minutes or until the tomato sauce is bubbling and the veggies are tender.
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1 Large Yellow Squash (or 2 small yellow squash), sliced
3 Roma Tomatoes, sliced
Directions:
Preheat the oven to 350 degrees. Lightly spray a 6x9 baking dish with olive oil spray. Set aside. (You can use an 8x8 pan if you don’t have a 6x9 pan. Cooking time might vary by a few minutes.)
Slice the tomatoes, zucchini, squash, onion, and basil. You want the slices to be about ¼” thick and approximately the same height. The onions can be cut into strips. Set aside.
In a mixing bowl, combine the crushed tomatoes, oil, apple cider vinegar, garlic, basil, Herbs de Provence, salt, pepper, and chili powder.
Pour the mixture into the baking dish and smooth into an even layer.
Stack the veggies in the baking dish on top of the tomato mixture. Alternate the veggies (i.e. tomato, zucchini, squash, onion; repeat) and make multiple rows until the pan is full.
Bake for 60 minutes or until the tomato sauce is bubbling and the veggies are tender.
Serve warm with fresh chopped basil on top.
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