1/3 onion, finely chopped
2 to 3 garlic cloves, finely chopped
2 tablespoons olive oil, divided
Salt and pepper
One small packet Goya cilantro-achiote seasoning
2 yellow squash
1 red, orange or yellow bell pepper
Heat oven to 350 degrees. Pour diced tomatoes, onion, garlic and 1 tablespoon olive oil into 9-inch round baking dish.
Add salt and pepper to taste and about 2/3 of the Goya seasoning. Mix well. Use a mandoline to slice all the veggies about 1/16-inch thick, discarding the cores and ends. Arrange all the slices on top of the tomato mixture in a concentric circle starting from the outer edge, working in, overlapping them.
Drizzle the remaining 1 tablespoon olive oil over the vegetables and sprinkle a little salt, pepper and the remaining 1/3 Goya seasoning over the top. Cover the vegetables with parchment paper, cutting to match the shape of the inside of the baking dish.
Bake for 45 to 55 minutes, until the veggies are cooked but not soggy. Remove from the oven when the tomato mixture is bubbling but before the veggies get brown around the edges.
— Carlene Brady