Preheat the oven to 375 degrees Fahrenheit.
Using a 12” cast iron skillet, add 1 (14 oz) can of crushed tomatoes into the bottom of the pan and spread until the entire bottom is coated.
Sprinkled ½ tsp salt, ½ tsp black pepper, and 4 sprigs thyme to the bottom of the cast iron skillet.
Use the vegetable rounds to form a vegetable pattern around the inside of the pan. For example, I placed the slices in the following order: zucchini, tomatoes, eggplant, red pepper, red onion, repeat. You can cut the larger vegetables rounds into halves or quarters if that makes them a better height.
Once the outer circle of the pan is complete, do the same thing in a smaller circle. Repeat until the entire pan is full of vegetables.
Once the pattern is complete, sprinkle another ¼ tsp salt and 1 tsp chopped garlic on top of the vegetables.
Place the pan in the oven and bake for about 55 minutes, or until the vegetables are softened and cooked through. Enjoy!