Cooking Time: 50 Minutes

Ingredients :

1 (24-ounce) jar marinara sauce
2 summer squash
2 zucchini
2 Japanese eggplants
6 Roma tomatoes
4 tablespoons extra-virgin olive oil, divided
1 teaspoon dried herbes de Provence
Kosher salt and freshly ground black pepper, to taste
2 garlic cloves
¼ cup fresh basil leaves
¼ cup fresh parsley leaves

Directions :

1. Spread the marinara evenly in the pie plate.
2. Cut the squash, zucchini, eggplants, and tomatoes into ¼-inch-thick slices. Even slices are key to ensure all the vegetables cook at the same time, so take care.
3. Taking one slice of summer squash, zucchini, eggplant, and tomato, arrange them concentrically about threequarters of the way up each other, starting on the outside of the pie plate. Repeat this process with the vegetable slices, shingling them in the same order. When you get to the end of the dish, keep the process going in the opposite direction across the dish. This will give the vegetables a domino-looking affect. Repeat the process until the dish is full.
4. Drizzle the vegetables with 2 tablespoons of olive oil, and season them with the herbes de Provence, salt, and
pepper. Cover the dish with foil.
5. Install a wire rack on Level 3. Select AIR ROAST, set the temperature to 400°F, and set the time to 50 minutes. Press START/STOP to begin preheating.
6. When the unit has preheated, place the casserole dish on the wire rack. Close the oven door to begin cooking.
7. Mince the garlic and chop the basil and parsley. Place them in a small bowl, add the remaining 2 tablespoons of olive oil, and season with salt and pepper. Toss to combine and set aside.
8. After 40 minutes, remove the dish from the oven and remove the foil. Drizzle the herb mixture over the
vegetables. Place the casserole dish back on the wire rack to continue cooking for the remaining 10 minutes.
9. When cooking is complete, remove the dish from the oven, and serve.