- 1 cup crushed tomatoes
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 Tablespoon fresh basil about 3-4 large leaves, sliced, plus more for garnish
- 1 teaspoon herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 medium sweet or red onion sliced
- 1 large zucchini, sliced
- 2 portobello mushrooms, sliced
- 1 large eggplant, sliced
- 3 large tomatoes, sliced
- 2 small beetroot, boiled and sliced
Preheat the oven to 200 degrees. Lightly grease baking dish and set aside.
In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder. (Insted you can also use canned tomato paste)
Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato, beetroot, mushroom; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you’ve formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.