4 tomatoes
1 med. eggplant
4 sm. zucchini
1 red onion
3 tbsp. olive oil
2 garlic cloves, very thinly sliced
1/2 c. fresh basil leaves or 1 tbsp. dried plus 1/4 c. chopped parsley
2 tbsp. fresh thyme leaves or 2 tsp. dried
Salt
Freshly ground pepper

Heat oven to 400 degrees. Cut tomatoes, eggplant and zucchini into 1/4 inch slices. Cut onion into thin wedges. Sprinkle 1 tablespoon olive oil over bottom of a 13 x 9 inch glass baking dish. Layer half the eggplant, tomatoes and zucchini. Tuck in half the onion wedges. Scatter with half the garlic and herbs. Sprinkle on salt, pepper and 1 tablespoon oil. Repeat with remaining ingredients. Cover with foil and bake 20 minutes. Uncover and baste with accumulated juices. Replace foil and cook 20 minutes longer. Remove foil and cook about 10 minutes. Makes 8 servings.

Serve this warm or at room temperature, as a side dish or as a vegetarian entree with whole grain bread, cheese and salad. As written, the recipe is a classic combination of flavors, but use it just as a starting point. You can roast almost any combination of vegetables - summer squash, green beans, sliced carrots, corn scraped from the cob, sliced beets. Fresh dill, tarragon or oregano could replace basil.