Preheat the oven to 475°F.

Roast 13.4 oz red bell peppers whole until well-done and their skins peel off (roughly 20 minutes).

Remove from the oven, cover them with aluminum foil, and let them rest for 5 minutes to cool down.

Peel and core the red bell peppers. Cut them into slices.

Make the sauce: In a blender, put red bell peppers, 1/2 cup tomato juice, 2 oz onion, 2 tbsp garlic, 3 tbsp parsley, 1/4 cup vegetable stock, 1/4 tsp salt, 1/2 tsp ground black pepper, and 2 tbsp of olive oil. Blend into a thick sauce.

In a large and shallow glassware baking dish, pour 3/4 of the sauce on the bottom of the pan and spread evenly.

Arrange the vegetable slices (14 oz green and yellow zucchini, 14 oz tomatoes, 6 oz eggplants) into the pan by overlapping one on top of another, alternating the colors. It’s best to have one pattern and stick to it; we went with the order of tomato, green zucchini, yellow zucchini, then eggplant.

Ladle the remaining sauce atop the vegetables and drizzle with 1 tbsp of olive oil.

Bake for 1 hour at 400°F. You can check for doneness after 30 minutes and then every 5 minutes after that, and adjust the baking time accordingly if needed.

Arrange a stack of vegetables on a plate and spoon the sauce over. Garnish with fresh sprigs of thyme. Enjoy it hot.