Ingredients
Ingredient Checklist
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
½ teaspoon black pepper
½ 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
Directions
Step 1
Sprinkle vegetable rounds evenly with half of the thyme, oregano, sea salt, and pepper.
Step 2
Spread marinara sauce on bottom of a 6-cup ramekin. Layer slices, overlapping slightly, alternating between tomato, onion, zucchini, squash, and eggplant. Arrange vegetables into a tight spiral. Start with the outer circle, and add a small layer in the middle to fill any gap. Once in place, sprinkle with half of the garlic.
Step 3
Repeat layering process to create a second layer. Once in place, sprinkle vegetables with remaining thyme, oregano, salt, pepper, and garlic. Drizzle with olive oil and vinegar.
Step 4
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 How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
