Add chopped onion, 2 tablespoons olive oil, dried thyme, and 1/2 teaspoon salt to a skillet.

Heat onion mixture over medium high heat, until onions are browned, about 10 minutes.

Remove onions from heat and add minced garlic. Mix onions and garlic together well.

Fold in quartered tomatoes and set skillet aside (off heat).

In a large mixing bowl, add pieces of zucchini, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl and mix well.

Spread zucchini over a baking sheet and broil on HIGH for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.

Repeat the process with eggplant. In a mixing bowl, add olive oil, salt and pepper and spread on sheet pan.

Broil for 7-10 minutes until eggplant begins to brown.

Once both vegetables are ready, add browned zucchini, brown and cooked eggplant, and tomato onion mixture to a shallow casserole dish or deep sheet pan and mix well to combine all together.

Sprinkle top of dish with fresh basil leaves and a squeeze of fresh lemon juice and mix once more before serving. Cooked croutons also make a great addition.