Step 1

Preheat the oven to 400ºF. Rub a 9-inch round baking dish (such as a pie plate) with the cut side of a clove of garlic.

Step 2

Using a mandoline or a sharp knife, slice the vegetables no more than ¼-inch thick. Ideally, all the vegetable slices should be about the same size.

Step 3

Pour half the olive oil into the baking dish. Arrange the vegetable slices in the dish in a circular pattern, alternating evenly between the tomato, zucchini, sweet potato and onion. Fill the center of the dish with a smaller circle of vegetables. Sprinkle the vegetables liberally with the salt. Tuck the garlic slices between the vegetables evenly throughout the dish.

Step 4

Strip most of the thyme of its leaves, leaving a few intact sprigs for garnish. Drizzle the rest of the olive oil over the top and sprinkle with fresh thyme leaves. Add an additional sprinkle of salt.

Step 5

Bake for 70 to 90 minutes, or until the vegetables are tender. Top with thyme sprigs and cut into triangular pieces. Serve hot or warm.