2 zucchinis
1 yellow squash
1 small yellow onion
2 red peppers
2 orange peppers
1 tsp oregano
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/2 – 1 tsp red pepper flakes
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Olive Oil

Sauce:
8 Roma tomatoes
1 can Tomato paste
2-3 T olive oil
1 tsp oregano
1 tsp basil
1 tsp parsley
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp paprika
1/4 tsp pepper
1/2 t minced garlic (add to baked tomatoes/tomato paste mixture)

For the sauce:
Cut the tomatoes in quarters. Mix tomatoes, spices and olive oil in a bowl so everything is coated well. Put on a sheet pan and bake in the oven for about 1 hour at 350 degrees. Once done, let it cool for a while and add to the food processor to give it all a rough chop. Add this all to a pot with the tomato paste and minced garlic and stir/cook until everything looks well incorporated. Take off the heat.

Cut the zucchini and squash into 1/4 inch slices. Slice the onion into thin strips. Cut the peppers into rough chunks. (Add a small eggplant to the recipe if you like). Mix your seasonings together in separate bowl.

Put the tomato mixture at the bottom of a medium roast pan. Layer the outer edges with zucchini and squash. put peppers in the middle and sprinkle the onion slivers evenly over the top. Add half of your seasoning mixture evenly over the vegetables. Put peppers around the edges for the next layer and the squash and zucchini in the middle, sprinkle the onion slivers on top. Do a final layer of vegetables, with the zucchini and squash on the outer edges and peppers in the middle, with onions sprinkled on top. Sprinkle the rest of the seasoning to the top and drizzle with about 3-4 T of olive oil over the top of the vegetables.

Put cover on your roaster and bake in the oven at 350 degrees for 1 hour 15 minutes. Dig In!