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yellow onion garlic tomatoes extra-virgin olive oil thyme kosher salt eggplant zucchini yellow squash tomatoes
Viewed: 58 - Published at: 7 years agoIngredients
- 1 medium yellow onion, sliced 1/4 inch thick
- 2 cloves garlic, minced
- 3 oil-packed sun-dried tomatoes, chopped
- 1/4 cup extra-virgin olive oil
- 1 teaspoon chopped fresh thyme (from about 3 sprigs)
- Kosher salt and freshly ground black pepper
- 1 small eggplant, peeled in alternating stripes, sliced into 1/4-inch-thick rounds (about 6 ounces)
- 1 small zucchini, sliced into 1/4-inch-thick rounds (about 4 ounces)
- 1 small yellow squash, sliced into 1/4-inch-thick rounds (about 4 ounces)
- 2 plum tomatoes, sliced into 1/4-inch-thick rounds (about 8 ounces)
Method
- Toss the onion, garlic, sun-dried tomatoes, 1 tablespoon of the olive oil, 1/2 teaspoon of the thyme, 1/2 teaspoon salt and a couple grinds of pepper in a microwave-safe 9-inch pie dish.
- Cover with a piece of wax paper.
- Microwave on high (at 100 percent power) until the onions are soft and translucent, 7 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven.
- (When removing the wax paper, be careful to avoid the hot steam.)
- If the onions are still a little raw, microwave again, covered, in 30-second increments.
- While the onions cook, toss the eggplant, zucchini and yellow squash slices with 2 tablespoons of the remaining olive oil, the remaining 1/2 teaspoon thyme, 1/2 teaspoon salt and a few turns of black pepper in a large bowl.
- Add the plum tomato slices, and gently toss.
- Alternating vegetables, shingle slices in a circular pattern over the cooked onions in the pie dish.
- Sprinkle lightly with salt.
- Cover with wax paper.
- Microwave on high (at 100 percent power) until the vegetables are soft, 9 minutes in an 1,100-watt oven or 14 minutes in a 700-watt oven.
- If there is any resistance when you pierce the vegetables with a paring knife, microwave again, covered, in 30-second increments.
- Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven to evaporate excess moisture.
- Drizzle with the remaining tablespoon of olive oil.
