Introduction

Ingredients:

• 2 zucchini
• 1 eggplant
• 2 tomatoes
• 1 onion
• 1 bell pepper
• 2 cloves of garlic
• 4 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs like thyme or basil

Instructions:

1. Prepare the vegetables: Slice the zucchini, eggplant, tomatoes, and bell pepper into thin rounds. Finely chop the onion and garlic.
2. Sauté the onion and garlic: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
3. Layer the vegetables: In a baking dish, arrange the sliced vegetables in an alternating pattern (e.g., zucchini, eggplant, tomato, bell pepper).
4. Season and drizzle with oil: Sprinkle with salt, pepper, and fresh herbs. Drizzle the remaining olive oil over the top.
5. Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 40 minutes. Remove the foil and bake for an additional 10 minutes until the vegetables are tender.
6. Serve: Serve hot as a main dish or as a side.