1-SIX OUNCE CAN TOMATO PASTE 1/2 ONION, CHOPPED 2 TABLESPOONS MINCED GARLIC 4 TABLESPOONS OLIVE OIL 3/4 CUP WATER 1 SMALL EGGPLANT 1 ZUCCHINI 1 YELLOW SQUASH 2 BELL PEPPERS, THINLY SLICED 1 TEASPOON FRESH THYME LEAVES SALT AND PEPPER TO TASTE
Preheat oven to 375 degrees F.
Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent. Then add the garlic and sauté for another minute. Remove the skillet from heat and set aside.
Get 10x10 baking dish and lightly grease with cooking spray. Mix the tomato past, sautéed 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.
Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.
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.
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.
Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables.
Bake until the vegetables are tender and fully roasted, about 45 minutes.