Step 1

Preheat oven to 375 °F.

Step 2

In a large 10.5″ cast iron skillet (or other round baking dish), pour 2 cups of rose sauce and spread well.

Step 3

In a bowl, mix garlic with herbs and olive oil. Season with salt and pepper. Set aside.

Step 4

Alternately, and going from the outside to the inside of the pan, add a slice of zucchini, eggplant, tomato and yellow zucchini. Repeat with remaining vegetables until pan is filled.

Step 5

Add a drizzle of olive oil on the vegetables and season with salt and pepper. Add the fresh herbs mix and spread evenly.

Step 6

Sprinkle with Romano cheese and cover the pan with aluminum foil. Place in the oven and cook for 45 minutes. After this time, remove the foil and continue cooking for 20 to 25 minutes, or until the vegetables in the center are tender. Serve on rice or pearl couscous!