Marinated Roasted Eggplant, Zucchini And Tomatoes With Garlic And Thyme

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Gourmande in the Kitchen


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4 medium zucchini, thinly sliced into rounds

3 small eggplants, thinly sliced into rounds

6 or 7 medium sized tomatoes, quartered or sliced into rounds depending on size (or alternatively 1 basket cherry or grape-sized tomatoes, halved)

4 large fresh thyme sprigs

6 garlic cloves, unpeeled

1 teaspoon sea salt

Freshly ground black pepper

1 cup / 240ml (or more) extra virgin olive oil

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