(Total Time: 26 MINS| Serves: 6)
1 sliced into thin circles large zucchini
1 sliced into thin circles medium eggplant
2 sliced into thin disks medium tomatoes
1 sliced into thin circles small yellow onion
1 tbsp. dried thyme (divided)
Salt and freshly ground black pepper, to taste
2 finely chopped large garlic cloves
2 tbsp. olive oil
1 tbsp. apple cider vinegar
1 cup water
In a bowl, add all vegetables and sprinkle with half of the thyme, salt and black pepper.
In the bottom of a foil lined round springform pan, spread some garlic.
Layer the vegetables into a tight snail-like circle over garlic, alternating between eggplant, zucchini, onion and tomato slices. (Keep the slices close together, overlapping slightly).
Sprinkle with the remaining garlic, thyme, salt and black pepper and drizzle with oil and vinegar.
In the bottom of Instant Pot, arrange a steamer trivet and pour 1 cup of water.
Place the pan on top of the trivet.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “Low Pressure” for about 6 minutes.
Select the “Cancel” and carefully do a “Natural” release for about 6 minutes and then do a “Quick” release.
Remove the lid and transfer the pan to a counter.
Carefully, transfer veggie mixture onto serving plates and serve.
Per Serving (Calories 86|Total Fat 5.1g| Net Carbs 1.7g| Protein 2.1g| Fiber 4.4g)