1 Head Of Garlic, Separated Into Cloves, With All But 1 Clove Unpeeled
1 6 oz Yellow Squash, Cut Into Thin Slices, Crosswise
1 6 oz Zucchini, Cut Into Thin Slices, Crosswise
1 Medium Red Onion, Thinly Sliced, Crosswise
Sprigs Of Fresh Herbs Like Thyme, Rosemary, Oregano And Marjoram
1/3 Cup Olive Oil
1 6 oz Japanese Purple Eggplant, Thinly Sliced Crosswise
4 Plum Tomatoes, Sliced Lengthwise At 1/4 Inch Thick
Coarse Salt And Fresh Ground Pepper
Preheat oven to 400 degrees Fahrenheit.
Halve the peeled garlic clove and rub the bottom and sides of a 13×9 inch baking dish with the garlic.
Coat the bottom of the dish with 2 tablespoons of olive oil.
Arrange the vegetables in long rows in the baking dish either alternating them or overlapping them in rows.
Season with salt and pepper as you layer the vegetables.
Scatter herbs on top.
Drizzle with rest of olive oil.
Add garlic cloves evenly across the top of the vegetables.
Bake x 25 minutes then baste the veggies with the oil in the pan.
Bake another 25 minutes and remove the herbs.