Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Preheat the oven to 375 degrees F (190 degrees C). | 2. 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. | 3. 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. 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. | 4. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic	1/4	cup	minced	50.66	11.2404	2.1624	0.17
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
water	3/4	cup		0.0	0.0	0.0	0.0
salt black pepper	to taste		ground	-	-	-	-
eggplant	1		trimmed sliced	-	-	-	-
zucchini	1		trimmed sliced	2.31	0.3421	0.2981	0.044000000000000004
yellow squash	1		trimmed sliced	-	-	-	-
red bell pepper	1		cored sliced	-	-	-	-
yellow bell pepper	1		cored sliced	-	-	-	-
olive oil	3	tablespoons		119.34	0.0	0.0	13.5
thyme leaf	1	teaspoon		-	-	-	-
mascarpone cheese	3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.