Ingredients (makes 4–6 servings):

• 1 zucchini
• 1 yellow squash
• 1 eggplant
• 1 red bell pepper
• 1 small onion
• 2 cloves garlic
• 2 tbsp olive oil
• ½ tsp dried oregano
• ½ tsp dried thyme
• Optional: fresh basil

Instructions:

1. Preheat oven to 375ºF.
2. Wash all vegetables. Slice the zucchini and yellow squash into thin rounds. Dice the eggplant. Chop the red bell pepper and onion. Mince the garlic.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until fragrant, about 3 minutes.
4. Add eggplant, bell pepper, zucchini, and squash. Season with oregano, thyme, salt, and pepper.
5. Sauté for 5–7 minutes until vegetables begin to soften.
6. Transfer mixture to a baking dish and cover with foil.
7. Bake for 25–30 minutes until vegetables are tender.
8. Garnish with fresh basil before serving.