Preheat your oven to 375°F.

Spread 1½ cups of marinara or tomato sauce on the bottom of a 9x13-inch baking dish (or a large oval baking dish for prettier presentation).

Using a mandoline or sharp knife, thinly slice 2 zucchini, 1 yellow squash, 1 small eggplant, and 3 Roma tomatoes into ⅛-inch thick rounds.

Arrange the vegetable slices in alternating, overlapping rows in a spiral pattern over the sauce (zucchini, squash, eggplant, tomato, repeat).

Tuck small dollops of goat cheese (about 4 oz total) between the vegetables throughout the dish.

In a small bowl, whisk together 3 tablespoons of olive oil, 3 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, salt, and pepper.

Drizzle the herb oil evenly over the vegetables.

Cover the dish tightly with foil and bake for 40 minutes.

Remove the foil and bake for an additional 20-25 minutes until the vegetables are tender and the edges are caramelized.

Garnish with optional basil and serve.

Serve as a main dish with a side salad, or pair with grilled Italian sausage.