A wonderful veggie dish. Serve over pasta with a splash of olive oil and goat cheese. Adapted from the ever brilliant Smitten Kitchen. Yields one medium baking dish.
1. Preheat the oven to 400*. Prep the veggies: Dice the tomatoes. Using a mandolin or shape knife slice the zucchini, yellow squash, and eggplant into rounds about 1/16 inch thick. Cut the bell pepper into thin strips.
2. Assembly: Spread the tomato paste along the bottom of a medium sized baking dish. Place the diced tomatoes on top. On top of the tomatoes start layering the vegetable in a standing up position. It is easiest to start at one end of the pan. Start by standing up a row of eggplant against the side of the pan. Then lay a layer of yellow squash in a row, then zucchini, and then bell pepper. Leave a little bit of the previous layer visible each time you add a new layer. Repeat filling the entire pan. Season the top of the veggies with the garlic, marjoram, rosemary, thyme, oregano, and salt and pepper to taste.
3. Bake at 400*for 30-40 until the vegetable are tender but have not yet begun to mush.
4. Serve over hot pasta, drizzle with olive oil and top with goat cheese. Serve hot.