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Categories:
tomatoes red onions zucchini yellow squash eggplant thyme oregano salt black pepper marinara sauce garlic olive oil aged balsamic vinegar water fresh basil
Viewed: 23 - Published at: 10 months agoIngredients
- 2 medium-size heirloom tomatoes, sliced into thin (about 1/4 in.) rounds
- 2 small red onions, sliced into thin (about 1/4 in.) rounds
- 1 large zucchini, sliced into thin (about 1/4 in.) rounds
- 1 large yellow squash, sliced into thin (about 1/4 in.) rounds
- 1 medium eggplant, sliced into thin (about 1/4 in.) rounds
- 1 tablespoon thyme leaves
- 1 tablespoon oregano leaves
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup marinara sauce (such as Rao's), plus more for serving
- 2 large garlic cloves, smashed
- 2 tablespoons olive oil
- 1 tablespoon aged balsamic vinegar
- 1 cup water
- Fresh basil and grated Parmesan, for serving
Method
- Pour water into bottom of Instant Pot, and put a wire trivet in place. Carefully place ramekin on trivet. Place and lock lid, making sure the steam release handle is set to Sealing. Press MANUAL (High Pressure); set to 6 minutes. Once the time is up, let pressure release naturally for 6 minutes. Carefully remove ramekin. Serve immediately with marinara; sprinkle with basil and Parmesan, if desired.
