A simple, colorful, and flavor-packed dish featuring roasted summer vegetables layered with garlic and herbs.

Scale

1 large eggplant, sliced

2 zucchinis, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

1 cup cherry tomatoes, halved

3 cloves garlic, minced

¼ cup extra virgin olive oil

1 tsp dried oregano

½ tsp thyme

Salt & black pepper, to taste

Optional: ½ cup crumbled feta or Parmesan

Preheat oven to 400°F (200°C) and oil a 9×13-inch dish.

Slice vegetables and layer them in rows or a shingled pattern.

Scatter garlic and tomatoes, then drizzle everything with olive oil and season with herbs.

Cover with foil and bake 30 minutes. Uncover and bake another 15–20 minutes.

Optional: Top with cheese in the last 5 minutes.

Rest for 10 minutes before serving. Enjoy warm or cold!