Slicing Veggies

Slice eggplant, zucchini, and tomatoes into thin rounds.

Sauté onions and garlic in olive oil until fragrant.

Layer the sliced vegetables in an overlapping pattern.

Season with fresh thyme, rosemary, and basil leaves.

Drizzle with olive oil and bake until vegetables are tender.

Serve as a beautiful and rustic French-inspired dish.

A vegan masterpiece that's as visually stunning as it is delicious.

Perfect for showcasing the flavors of fresh garden produce.