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Parve
Easy
6-8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
This simple but elegant dish is perfect for serving when company comes over and makes an especially nice side for fish. It’s always beautiful, and the vegetables are completely interchangeable, so use what you have.
1 eggplant, sliced
1 red onion, sliced
1 zucchini, sliced
2 tomatoes, sliced
3 tablespoons coconut oil (or animal fat [if not serving with fish])
1 teaspoon Tuscanini Sea Salt
1/2 teaspoon fresh cracked pepper, such as Gefen
handful of fresh thyme, stripped off stems
3 cloves garlic, smashed or chopped
Preheat the oven to 425 degrees Fahrenheit.
Place the vegetables in a big bowl and drizzle with the fat. Add the sea salt, pepper, thyme, and garlic. Using a large spoon, gently toss to coat.
In a round, well-greased baking dish, place the vegetable slices in a repeating pattern of concentric circles. You can also use a rectangular dish and make a pattern of alternating rows. Add a bit more fat on top of the vegetables and cover with foil.
Cook for 20 minutes, remove the foil, and baste the vegetables with the juices in the bottom of the pan. Cook for an additional 20 minutes, basting once again halfway through. Remove from the oven and serve.
Recipe excerpted from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet (Chelsea Green Publishing 2014). Purchase on Amazon
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