This classic French dish helps you enjoy the best of summer produce with fresh herbs. This recipe is enough for eight servings.

Ingredients

Vegetables:

• 2 eggplants
• 2 yellow squashes
• 6 Roma tomatoes
• 2 zucchinis

Sauce:

• Olive oil, about 2 tablespoons
• 1 medium white onion, diced finely
• 4 cloves of garlic, minced
• 1 red and 1 yellow bell pepper, seeded and diced
• Salt and pepper to taste
• 28 ounces of crushed tomatoes
• 2 tablespoons of fresh basil

Herb seasoning:

• Fresh basil
• 1 teaspoon of minced garlic
• 2 tablespoons finely chopped fresh parsley
• 2 teaspoons of fresh thyme
• Salt and pepper to taste
• Olive oil

Instructions

1. Preheat the oven to 375 degrees Fahrenheit
2. Slice veggies in small rounds
3. Make your sauce by heating olive oil in an oven-safe pan over medium-high heat
4. Sauté onion, garlic, and peppers until soft for about ten minutes
5. Season veggies with salt and pepper and add crushed tomatoes
6. Stir until all ingredients are combined well
7. Remove from heat and add your fresh basil. Stir again
8. Arrange your veggies in alternating slices (eggplant, squash, tomato, zucchini) on top of your sauce. Add salt and pepper
9. Make herb seasoning: Mix together the fresh parsley, basil, and thyme with garlic, salt and pepper, and olive oil
10. Spoon the seasoning over your vegetables
11. Cover your pan with foil and bake for approximately 40 minutes. Uncover it and bake for about another 20 minutes or until all veggies are soft