1 eggplant
2 zucchini
1 yellow squash
1 red bell pepper
1 yellow bell pepper
1 onion
3 cloves garlic
4 tomatoes
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
Fresh basil, chopped
Preheat oven to 375°F
Slice the eggplant, zucchini, yellow squash, tomatoes, and bell peppers into thin rounds or half-moons
Dice the onion and mince the garlic
Heat olive oil in a skillet over medium heat
Cook the onion until soft
Add the garlic and cook briefly
Add the tomatoes, salt, pepper, thyme, and oregano
Simmer until slightly thickened
Spread the tomato mixture in the bottom of a baking dish
Arrange the sliced vegetables in alternating layers over the sauce
Drizzle with olive oil
Sprinkle with more salt and pepper
Cover with foil and bake for 30 minutes
Remove foil and bake for 15 to 20 minutes more
Top with fresh basil before serving