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1
Preheat oven to 375 degrees F.
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2
Place a skillet over medium heat and add the chopped onion, sauteing the onion until tender and translucent (only a few minutes). Then, add the garlic and saute for another minute. Remove the skillet from the heat and set aside.
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3
Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sauteed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish.
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4
Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.
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5
Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish - alternating between vegetables. You'll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center.
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6
Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves.
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7
Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables.
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8
Bake until the vegetables are tender and fully roasted, about 45 minutes.
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9
Enjoy!
