Ingredients
2 eggplants
1 zucchini
1 yellow squash
1 red bell pepper
1 yellow bell pepper
1 red onion
4 cloves garlic
3 tomatoes (or 1 can of diced tomatoes)
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup Manchego cheese (grated)
2 tbsp fresh basil (for garnish)
Directions
1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants, zucchini, yellow squash, red bell pepper, yellow bell pepper, and red onion into thin, even rounds.
3. Mince the garlic cloves and set aside.
4. If using fresh tomatoes, dice them finely. If using canned diced tomatoes, open the can and set aside.
5. Spread a thin layer of olive oil in the bottom of a baking dish.
6. Arrange the vegetable slices in the baking dish, alternating them and overlapping slightly, in a spiral or row pattern.
7. Sprinkle the minced garlic evenly over the arranged vegetables.
8. Season with salt, black pepper, dried thyme, dried rosemary, dried basil, and dried oregano.
9. Drizzle the remaining olive oil over the top of the vegetables.
10. Pour the diced tomatoes (or canned tomatoes) evenly over the vegetables.
11. Cover the baking dish with aluminum foil.
12. Bake in the preheated oven for 40 minutes.
13. Remove the aluminum foil and sprinkle the grated Manchego cheese over the top.
14. Return the dish to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
15. Remove from the oven and let it cool for a few minutes.
16. Garnish with fresh basil before serving.