Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
4. Add the diced eggplant to the skillet and sauté for about 5-7 minutes, until it begins to soften.
5. Next, add the diced bell pepper and sauté for another 5 minutes until tender.
6. Stir in the chopped zucchini and cook for an additional 5 minutes, mixing well.
7. Add the canned diced tomatoes along with their juices, and season with salt, pepper, and dried herbs (thyme, basil, and bay leaf). Stir everything to combine.
8. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld together.
9. In a baking dish, layer the sautéed vegetable mixture with slices of zucchini, yellow squash, and Roma tomatoes, arranging them in an overlapping pattern.
10. Drizzle the remaining 2 tablespoons of olive oil over the arranged vegetables and sprinkle with fresh basil.
11. Cover the baking dish with parchment paper and bake in the preheated oven for 30-35 minutes.
12. Remove from the oven, take off the parchment paper, and let cool slightly before serving.