Step 1

Preheat oven to 375 F.

Step 2

In a 2 quart oval baking dish, pie plate, or other casserole dish (see Notes), spread 1 Tbsp olive oil and tomato puree across the bottom. Stir in roasted red pepper, onion, garlic, balsamic vinegar, thyme and basil and season with salt and pepper.

Step 3

If you have a mandoline chopper, use it to very thinly slice your veggies. If you don't have one, use a sharp knife to slice them as thinly as you can.

Step 4

Starting at the outer edge of the dish and moving inwards in circles, begin layering the veggies alternately, overlapping each just slightly. Do this until you've reached the center of the dish. Drizzle 1 Tbsp olive oil over the vegetables and add salt and pepper to taste. Lay the thyme sprigs on top of the vegetables.

Step 5

Cover with foil and bake for 45-50 minutes, until vegetables are fully cooked and tomato sauce is bubbly. Serve with rice, potatoes, or crusty bread.