Cooking Instructions

• Arrange a rack in the middle of the oven and heat the oven to 375ºF.
• Trim and cut the zucchini, yellow squash, eggplant, and Roma tomatoes into 1/16-inch-thick rounds.
• Dice the yellow onion and bell pepper. Mince the garlic. Pick the thyme and basil leaves.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add onion, bell pepper, salt, and pepper. Cook until softened, about 8 to 10 minutes.
• Add garlic, thyme, and basil. Cook until fragrant, about 30 seconds. Stir in tomato purée and simmer for 10 minutes.
• Remove from heat and stir in red wine vinegar. Spread sauce in an even layer.
• Arrange zucchini, squash, eggplant, and tomatoes on top in a concentric circle.
• Drizzle remaining olive oil and sprinkle thyme and salt over the top.
• Cover with a lid or foil and bake for 45 to 50 minutes until vegetables are softened.
• Uncover and let sit for 5 minutes before serving. Garnish with torn basil leaves.