Slice the eggplant, tomatoes, squash, and zucchini into thin, even slices, then set aside
Make the sauce: In a large pan (I used cast iron – make sure whatever pan you use is OVEN SAFE) heat the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are mixed well.
Remove from heat, then add the basil. Stir again to combine, then smooth the surface of the sauce with the back of a spoon.
Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge of the pan, working towards the middle.
Season with salt and pepper.
Make the herb seasoning:
In a small bowl, mix together all ingredients, then drizzle over the veggies
Cover the pan with foil and bake for 40 minutes.
Take the foil off, then bake for another 20 minutes, until the vegetables are visibly soft