Prep the veggies

Slice zucchini, eggplant, squash, and tomatoes into thin, even rounds. Try to keep them similar size so they cook evenly. No need to stress perfection—this isn’t a cooking show.

Make the base sauce

Heat olive oil in a pan, toss in chopped onion and garlic, and sauté until soft and fragrant. Add tomato sauce, thyme, oregano, salt, and pepper. Let it simmer for a few minutes.

Spread the sauce

Pour the sauce into a baking dish and spread it evenly. This is your flavor foundation—don’t skip it.

Arrange the veggies

Layer the sliced veggies in a spiral or rows. Alternate colors to make it look extra pretty. Yes, this step is slightly tedious, but also weirdly satisfying.

Season and drizzle

Drizzle olive oil over the top and sprinkle with a little salt and pepper. Keep it simple—let the veggies shine.

Bake it

Cover with foil and bake at 180°C (350°F) for 35–40 minutes. Then uncover and bake another 10–15 minutes until tender.

Finish strong

Add fresh basil on top before serving. Boom—chef mode activated.