4 tomatoes
1 med. eggplant
4 sm. zucchini
1 med. red onion
3 tbsp. oil
2 garlic cloves, thinly sliced
1 tbsp. dried basil
1/4 c. fresh parsley, chopped
2 tsp. dried thyme leaves
Salt
Pepper

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