Instructions:
1. Preheat your oven to 375°F (190°C).
2. Start by slicing the eggplants, tomatoes, and zucchinis into 1/4-inch slices.
3. Spread the sliced vegetables out on a baking sheet and sprinkle them with the herbes de Provence.
4. Roast the vegetables in the oven for 20-25 minutes or until they are tender.
5. While the vegetables are roasting, prepare the sauce by sautéing the onion, bell peppers, and garlic in a large skillet over medium heat.
6. Once the vegetables are tender, remove them from the oven and carefully arrange them in an oven-safe dish in an alternating pattern.
7. Spoon the sautéed onion, bell peppers, and garlic over the arranged vegetables.
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