Preheat the oven to 375°F (190°C).

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Slice zucchini, eggplant, and bell peppers into thin, even pieces.

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Dice the tomatoes and chop the onion and garlic.

In a pan, heat olive oil and sauté the onion and garlic until fragrant.

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Add the tomatoes and cook for 3–5 minutes until slightly softened.

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In a baking dish, layer the zucchini, eggplant, and bell peppers in a circular pattern.

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Pour the tomato, onion, and garlic mixture over the layered vegetables.

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Sprinkle with herbs and a drizzle of olive oil.

Cover with foil and bake for 25–30 minutes until vegetables are tender.

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Remove foil and bake 5 more minutes for a lightly roasted finish. Serve warm.