This is a versatile, delicious recipe to make right now when summer produce is fresh and abundant! You can vary the squashes and the herbs: I’m loving fresh basil and thyme mixed together. My recipe is gluten and dairy free, but you can top it with grated cheese or breadcrumbs for the final 10 minutes if you like.

• 2 medium zucchini, sliced about 1/8 inch thick
• 1 yellow zucchini or squash, sliced 1/8 inch thick
• 1 Japanese eggplant, sliced 1/8 inch thick
• 1 medium onion, sliced thinly
• 2 tsp fresh thyme, chopped
• 1/2 tsp salt
• pepper to taste (I like lemon pepper)

• 3 T fresh basil, chopped
• 1-2 cloves garlic, minced
• 1/2 c virgin olive oil

Preheat oven to 350.

In a large skillet, heat the olive oil over medium high heat.

Add the onions, thyme, lemon pepper and salt, and saute until the onions are soft and caramelized, about 15 minutes.

In a small bowl, combine the olive oil, basil and garlic and steep 15 minutes.

Put a little of the basil oil on the bottom of a large deep dish pie plate or casserole dish.

Spread the onions in a layer on the bottom of the dish. Arrange a row of zucchini over the top, overlapping edges slightly. Lay a layer of squash on top, and then a layer of eggplant. Repeat the sequence with remaining ingredients, drizzling a little olive oil mixture between the layers.

Cover with foil, and bake for 45 minutes to an hour, depending on thickness, until veggies are cooked through. If you’re adding cheese or crumbs, leave the foil off and bake until golden brown. Enjoy!