Preheat the oven to 480°F.

Roast the 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, tomato juice, onion, garlic, parsley, vegetable stock, salt, ground black pepper, and 2 tablespoons 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 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 tablespoon of olive oil.

Bake for 1 hour at 390°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.