For the piperade sauce (tomato-pepper base):
2Red bell peppers (large), halved, deveined, seeded
2 tbspOlive oil (extra virgin)
½ cupYellow onion (finely diced)
3-4Garlic cloves (minced)
340 gmTomatoes (peeled, seeded, diced with juices)
1 sprigFresh thyme
1 sprigFresh parsley
1Bay leaf
2 tbspTomato paste
to tasteSalt
to tasteBlack pepper
For the vegetables:
1Japanese eggplant (small, similar width)
1Zucchini (medium)
1Yellow squash (medium)
4-5Roma tomatoes (medium)
1Red bell pepper (optional, for layering)
1Yellow bell pepper (optional, for layering)
For the herb vinaigrette:
3 tbspOlive oil (extra virgin)
1Garlic cloves (minced)
2 tbspFresh basil (chopped)
1 tspFresh thyme leaves
1 tbspFresh parsley (chopped)
¼ tspSalt
¼ tspBlack pepper