2 Tbsp olive oil

2 yellow onions, sliced

4 cloves garlic, roughly chopped

4–5 medium tomatoes, sliced

4 small to medium zucchini, sliced

2 medium eggplant, stemmed and sliced

1 medium yellow pepper, sliced

1 medium green pepper, sliced

1 tsp dried thyme

1/4 tsp dried dill

2 Tbsp fresh oregano leaves (or 1 tsp dried)

2 Tbsp fresh basil leaves, chopped (or 1 tsp dried)

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Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking for 4–5 minutes until softened and fragrant. Spread evenly in the bottom of a large baking dish.
Layer sliced tomatoes, zucchini, eggplant, and peppers alternately over the onion mixture, overlapping slightly for a colorful pattern.
Sprinkle with thyme, dill, oregano, and basil. Drizzle with a little extra olive oil if desired.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes until vegetables are tender and lightly caramelized.
Serve warm or at room temperature, garnished with extra fresh basil if desired.

Add sliced potatoes or sweet potatoes for a heartier dish.

Mix in capers or olives for a briny flavor boost.

Drizzle with balsamic vinegar for extra depth.

Can be served warm or chilled as part of a salad.

Often tastes better the next day as flavors meld.