Fan-Cut Vegetables in Tomato Sauce

1. 1 Zucchini≈ $3.00 per kg 140 g
2. 2 Eggplant≈ $4.33 per kg 140 g
3. 3 Tomatoes≈ $4.67 per kg 130 g
4. 4 Bell peppers≈ $6.00 per kg 80 g
5. 5 Canned tomatoespack 400 g ≈ $1.30 120 g
6. 6 Onions≈ $1.60 per kg 50 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Olive oil 12 ml
9. 9 Fresh thymepack 20 g ≈ $2.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 2 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice zucchini¹, eggplant², tomato³, and bell⁴ pepper into thin rounds.

2. Sauté onion⁶ and garlic⁷ in half the oil for 3 minutes until soft.

3. Add crushed tomatoes³ (with their juice), salt, and pepper, then simmer for 8 minutes until the sauce thickens.

4. Spread the sauce on the bottom of a baking dish.

5. Arrange the vegetable slices in a fan pattern, alternating types, sprinkle with thyme, and drizzle with the remaining oil.

6. Cover with parchment paper and bake at 350°F (180°C) for 50 minutes until the vegetables are tender.

7. Remove the parchment and broil for 5 more minutes to brown the top.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.