- Total Time
fresh thyme4 sprig(s), small
fresh thyme1 ½ tsp, finely chopped
extra virgin olive oil2 Tbsp
extra virgin olive oil1 tsp
uncooked eggplant(s)10 oz, 2 (5-ounce) very slender even-shaped, trimmed and cut into 1/4-inch rounds
plum tomato(es)¾ pound(s), 3 (1/4-pound), cut into 1/4-inch slices
uncooked zucchini1 large, (about 10 ounces), cut into 1/4-inch slices
table salt½ tsp
black pepper¼ tsp
olive oil cooking spray2 spray(s)
- Preheat oven to 400°F. Spray 7 1/2 x 10-inch rectangular or oval shallow baking dish with olive oil nonstick spray. Scatter thyme sprigs in bottom of dish.
- Mix together oil and chopped thyme in cup. Arrange eggplant, tomato, and zucchini slices in single layer on large baking sheet or on large sheet of foil. Brush thyme oil over vegetables and sprinkle with salt and pepper.
- Stand vegetables in tight rows in prepared baking dish, alternating vegetables. Spray with nonstick spray.
- Bake until vegetables are tender and lightly browned along edges, about 50 minutes. Let stand about 5 minutes. Serve hot, warm, or at room temperature.