2zucchiniabout 14 ounces, cut into .25-inch slices
2yellow squashabout 14 ounces, cut into .25-inch slices
1eggplantabout 16 ounces, cut into .25-inch slices
4Roma tomatoesor 3 medium tomatoes – cut into .25-inch slices.
6tablespoonsextra virgin olive oildivided
1large clovegarlicthinly sliced
3sprigsfresh thyme, leaves only or one teaspoon of dried
.5teaspoonsea salt
.5teaspoonblack pepper
.75cupfinely grated Gruyère Cheesesubstitute goat cheese or Parmesan if you prefer.
Instructions
Preheat the oven to 400 degrees. Oil the bottom and sides of a earthenware, ceramic or glass baking dish with 2 tablespoons of oil.*
Wash and dry the vegetables and trim the ends and stems, then slice into thin rounds.
Slice the garlic in half lengthwise, then again crosswise into thin slices.
Arrange the sliced vegetables in an upright pattern, and sprinkle with the salt and pepper.
Mix the remaining oil, garlic, and thyme leaves together and drizzle over the top of the vegetables.
Place in the oven and bake for 45 minutes. Remove from the oven and sprinkle with the grated cheese. Return to the oven and bake for an additional 15 minutes, or until vegetables are tender and starting to brown.
Serve hot or at room temperature, as a side dish or light main course with fresh, crusty bread.
Notes
I used a 10 x 12* baking dish, but you could also use a shallow 2.5 quart or 9-inch square baking dish.
Try to fit the vegetables tightly together, they will shrink as they bake.
All ovens cook differently, keep an eye on your vegetables. If the edges seem to be burning before they are tender, cover with foil.
My vegetables are tender, but still had some bite to them. If you prefer softer vegetables, cook for an additional 10 to 20 minutes.