This simple dish is a wonderful way to take advantage of peak season summer vegetables.  I’m happy to say that I picked the eggplants, tomatoes and zucchini from our little garden!  Yes, you heard that right–I actually grew two more zucchinis! Huzzah!  The most difficult part of this dish is the assembly and that’s only if you’re slightly impatient, like me, and get tired of layering seemingly endless slices of vegetables, but the finished product is so worth the extra time. For this dish I used: 1 large zucchini, sliced  4 medium sized green tomatoes, sliced (Roma tomatoes would be great for this dish) 3 small eggplants, sliced–mine were rather small and I had two Japanese eggplants and one Black Beauty 1/2 red onion, sliced 3 cloves garlic, minced 3 sprigs thyme, stems removed, lightly chopped handful of fresh basil, stems removed, chopped olive oil splash of white wine softened butter First, cut a piece of parchment paper to fit the top of the gratin or casserole dish you plan to use.  Butter the dish …