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1
Toss the onion, garlic, sun-dried tomatoes, 1 tablespoon of the olive oil, 1/2 teaspoon of the thyme, 1/2 teaspoon salt and a couple grinds of pepper in a microwave-safe 9-inch pie dish.
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2
Cover with a piece of wax paper.
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3
Microwave on high (at 100 percent power) until the onions are soft and translucent, 7 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven.
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4
(When removing the wax paper, be careful to avoid the hot steam.)
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5
If the onions are still a little raw, microwave again, covered, in 30-second increments.
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6
While the onions cook, toss the eggplant, zucchini and yellow squash slices with 2 tablespoons of the remaining olive oil, the remaining 1/2 teaspoon thyme, 1/2 teaspoon salt and a few turns of black pepper in a large bowl.
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7
Add the plum tomato slices, and gently toss.
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8
Alternating vegetables, shingle slices in a circular pattern over the cooked onions in the pie dish.
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9
Sprinkle lightly with salt.
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10
Cover with wax paper.
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11
Microwave on high (at 100 percent power) until the vegetables are soft, 9 minutes in an 1,100-watt oven or 14 minutes in a 700-watt oven.
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12
If there is any resistance when you pierce the vegetables with a paring knife, microwave again, covered, in 30-second increments.
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13
Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven to evaporate excess moisture.
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14
Drizzle with the remaining tablespoon of olive oil.
