This is a great Martha Stewart recipe that makes a wonderful vegetable side dish. It’s easy and really you can add whatever vegetables that you might have in the refrigerator. Or at least that is what I did. And it turned out great and was a hit amongst the men. I could hardly believe it. Especially coming from my husband…
I think the fresh rosemary that she recommends would be amazing, but I happen to have fresh basil on hand instead and it happens to be my favorite herb and it was incredible on the dish as well.
1 head garlic, separated into cloves with all but 1 clove unpeeled
1/3 cup olive oil
1 yellow squash, about 6 ounces, thinly sliced crosswise
1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
1 zucchini, about 6 ounces, thinly sliced crosswise
4 plum tomatoes, about 1 pound, sliced lengthwise 1/4-inch thick
1 medium red onion, thinly sliced crosswise
Coarse salt and freshly ground pepper
Sprigs of thyme, rosemary, oregano, or marjoram
DIRECTIONS
STEP 1
Heat oven to 400 degrees.
STEP 2
Halve the peeled garlic clove and rub bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil. Arrange vegetables in dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter herbs on top and drizzle with remaining oil to coat generously. Add garlic cloves evenly over the top.
STEP 3
Bake 25 minutes, then baste vegetables with oil from pan, and continue baking until tender and browned, about 25 minutes more.
