1/2 onion, minced
2 cloves garlic, minced
1 cup tomato puree
1 Tbsp. olive oil
2 Italian eggplant
2 summer squash
2 zucchini
2 bell peppers
1 Tbsp. olive oil
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper

1. Combine onion, garlic, tomato puree and olive oil to coat bottom of baking dish.
2. Slice vegetables thinly and arrange in even layers.
3. Drizzle olive oil and spices over vegetables and cover with piece of baking parchment cut to fit.
4. Bake at 375F for 45-55 minutes.