Preheat your oven to 200°C (400°F).

Slice the eggplant, zucchini, and peppers. Peel and cube the potatoes.

In a large mixing bowl, combine the sliced eggplant, zucchini, peppers, and cubed potatoes.

Add 1 tsp of salt, Italian herbs to taste, and drizzle with olive oil. Toss everything together until well coated.

Spread the vegetable mixture evenly on a baking sheet.

Roast in the preheated oven for 30 minutes at 200°C (400°F), stirring halfway through, until the vegetables are tender and slightly browned.

While the vegetables are roasting, prepare the tomato sauce.

Score the tomatoes with an “X” on the bottom and blanch them in boiling water for 1-2 minutes. Transfer to an ice bath, then peel off the skins.

Grate or chop the peeled tomatoes and place them in a bowl.

Add salt and black pepper to taste, minced garlic, 2 tbsp of grated Parmesan cheese, and thyme to the tomatoes. Mix well.

Check the roasted vegetables for doneness. Once they are ready, transfer them to a baking dish.

Pour the prepared tomato sauce over the roasted vegetables and mix gently to combine.

Sprinkle the shredded mozzarella cheese evenly over the top.

Return the baking dish to the oven and bake for an additional 15 minutes at 200°C (400°F) until the cheese is melted and bubbly.

Let the casserole cool slightly before serving. Enjoy this delicious and hearty vegetable casserole as a main dish or a flavorful side.