1 red pepper roasted and seeded, chopped
1 yellow pepper roasted and seeded, chopped
3 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
2 sprigs thyme
2 sprigs flat-leaf parsley
1 bay leaf
1 summer squash
3 roma tomatoes
1-2 cloves minced garlic
3 tablespoons olive oil
1/8 teaspoon thyme leaves
freshly ground black pepper
Drizzle for serving
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer 5 min. Season to taste with salt, and discard herbs.
Puree in a blender and spread on bottom of baking pan.
Heat oven to 300 degrees. Using a mandolin, thinly slice the zucchini, yellow squash, eggplant, and tomatoes. Down center of the pan, arrange a strip of alternating slices of vegetables over sauce, overlapping so that 1/4 inch of each slice is exposed. Repeat until pan is filled; all vegetables may not be needed.
Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover with parchment paper. Bake until vegetables are tender when tested with a paring knife, about 1 ½ hours.
For sauce, combine 1 tablespoon sauce, oil, vinegar, herbs, and salt and pepper to taste in a bowl. Drizzle vinaigrette around plate. Serve hot.