2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 extra large green zucchini, thinly sliced
1 extra large yellow zucchini, thinly sliced
1 extra large white onion, sliced
1 package whole button mushrooms
1 1/2 cup olive oil
1 tsp. fresh ground thyme
1 tsp. ground basil
2 tsp. garlic, minced
1 tsp. oregano
1 tsp. kosher salt
1 tsp. black pepper
Preheat your oven to 375 degrees
pour olive oil into a small bowl, lightly whisk in thyme, basil,oregano, garlic, salt and pepper until combined.
Take an 11×17 -inch baknig sheet and coat the bottom of the pan with the olive oil mixture.
Take a 9×13-inch baking sheet and do the same with the olive oil mixture.
Set aside both.
With a sharp knife, thinly slice the peppers length wise. Lay them flat on the 9×13 sheet and brush lightly with oil mixture, next slice onions length wise and layer them on top of the peppers and brush them with the oil mixture. Then take the button mushrooms, place them on top of the onions and coat with the oil, until all vegetables have a thin coating of the olive oil mixture.
Bake the zuchini for 10 to 15 minutes and the other vegetables for about 20 minutes until they are soft and brown on the edges. Mix together. There you have your grilled/baked vegetables.