Step 1

Preheat your oven to 400° F (200 °C) and get a medium-sized baking dish.

Step 2

In a small bowl, mix the tomato paste with ¾ cup of water, then pour it onto the bottom of your dish. Layer the sliced eggplant, zucchini, tomatoes and onion on top, constantly alternating between them to create a colorful pattern. Generously season with salt, pepper and thyme.

Step 3

Place in the oven to roast for around 30-40 minutes until the veggies soften up and turn golden-brown.

Step 4

Remove the vegan tian from the oven and serve as a healthy Summer side dish!

Step 5

Any leftovers can be stored in a container for about 3 days in the fridge then reheated in the oven or microwave.