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Ingredients:
| 1 Cup Crushed Tomatoes |
| 1 Tbsp Olive Oil |
| 1/4 Tsp Apple Cider Vinegar |
| 1 1/2 Tsp Garlic, minced |
| 1 Tbsp Basil, chopped, plus more for topping |
| 1 1/2 Tsp Herbs de Provence |
| 1/2 Tsp Salt |
| 1/2 Tsp Black Pepper |
| 1/4 Tsp Chili Powder |
| 1 Yellow Onion, cut into wide strips |
| 1 Large Zucchini (or 2 small zucchini), sliced |
| 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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