200gr crushed tomatoes
1 tablespoon extra virgin olive oil
1 teaspoon apple cider vinegar
1 teaspoon minced garlic
1 tablespoon sliced fresh basil about 3-4 large leaves + more to garnish
1 teaspoon of Provence herbs
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon chilli powder
Preheat oven to 220 deg
In a bowl mix the crushed tomatoes, oil and vinegar. Add garlic, basil, herbs, salt, pepper and chilli powder.
Pour the tomato mixture into a baking dish/tray.
Stack the sliced vegetables on top alternating for example: onion, courgette, aubergine, tomato and repeating until the all the vegetables are used.
Sprinkle with oil and season to taste.
Bake for an hour, until the tomato sauce on the bottom is bubbling and the vegetables are tender.
Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.