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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375 degrees F (190 degrees C). | 2. Spread tomato paste into the bottom of a 10x10-inch baking dish. | 3. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. | 4. Season with salt and black pepper. | 5. 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. | 6. Overlap the slices a little to display the colors. | 7. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. | 8. Sprinkle with basil and thyme leaves. | 9. Cover vegetables with a piece of parchment paper cut to fit inside. | 10. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. | 11. 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 pepper			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
basil leaf	1	teaspoon		-	-	-	-
thyme leave	1/2	teaspoon		-	-	-	-
mascarpone cheese	3	tablespoons		-	-	-	-

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