60 minutes



  • Abbio Sauté Pan
  • Wood stirring spoon
  • Cutting board
  • Chefs knife 


    • Chop 1/2 onion and set aside 
    • Mince garlic and set aside 
    • Trim and thinly slice squash and eggplant and set aside 
    • Core and thinly slice bell peppers and set aside


    1. Preheat the oven to 375 degrees F (190 degrees C).

    2. Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.

    3. Arrange alternating slices of eggplant, zucchini / squash, and bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.

    4. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. 

    5. Serve and enjoy!