Inspired by the scene at the end of Ratatouille the movie!
Thinly slice a large sweet onion. Pour 1 tablespoon of olive oil into a nonstick skillet over low heat. Cook, stirring occaisionally, until onions are golden brown. (About one hour)
As your onions are cooking, seed and dice two tomatoes, mince your garlic, and dice the red bell pepper. When the onions are nearly finished, add the rest of these ingredients and turn the heat up to medium. Saute for five minutes, or until the peppers and tomatoes begin to soften.
Pour the onion mixture into the bottom of your pan, and preheat the oven to 350 degrees.
Using a knife or mandolin, slice the zucchini, eggplant, and yellow squash into thin rounds.
Alternating the vegetables, layer them over the onion mixture. Drizzle with remaining olive oil, and sprinkle the herbs over the dish. Tuck the bay leaves between the vegetables, or add before layering squash.
Place a piece of parchment cut to fit your dish over the vegetables, and weigh it down with an oven safe plate or bowl.
Bake for 1 hour, then remove the parchment and bake another 30-45 minutes, or until some of the liquid has reduced and the dish is brown and roasted.