Preheat oven to 400 degrees. Brush olive oil onto a baking pan, set aside.
Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to a bowl. Sprinkle seasoning and salt and freshly ground pepper over the vegetables and drizzle with the olive oil.
Layer the vegetables into the pan; cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.
Remove from the oven; sprinkle with fresh herbs and serve immediately. It is excellent as a side dish tossed with pasta or served on toasted slices of french bread. Add some ground meat for additional protein if you’d like.
Notes
This recipe freezes well in air-tight containers for up to 3 months. (If freezing, leave out the fresh herbs until serving).
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