1 teaspoon chopped fresh thyme (from about 3 sprigs)
Kosher salt and freshly ground black pepper
1 small eggplant, peeled in alternating stripes, sliced into 1/4-inch-thick rounds (about 6 ounces)
1 small zucchini, sliced into 1/4-inch-thick rounds (about 4 ounces)
1 small yellow squash, sliced into 1/4-inch-thick rounds (about 4 ounces)
2 plum tomatoes, sliced into 1/4-inch-thick rounds (about 8 ounces)
In a 9-inch pie plate that can go in the microwave, combine the onion, garlic, sun-dried tomatoes, 1 tablespoon of olive oil, 1/2 teaspoon of thyme, 1/2 teaspoon salt, and a few grinds of pepper. Wax paper should be used as a covering. In a 700-watt or 1,100-watt oven, microwave on high (at 100% power) for 7 minutes or until the onions are tender and transparent. If the onions are still a little raw, microwave them again, covered, in 30-second intervals (being careful to avoid the hot steam).
Slices of eggplant, zucchini, and yellow squash should be mixed in a large bowl with the remaining 2 tablespoons of olive oil, the remaining 1/2 teaspoon of thyme, 1/2 teaspoon of salt, and a few grinds of black pepper while the onions cook. Slices of plum tomato are added; gently stir.
Slice the shingle in a circular pattern over the cooked onions in the pie plate, alternating the veggies. Salt should be sparingly sprinkled. Wrap in wax paper. In a 700-watt or 1,100-watt oven, microwave on high (at 100% power) for 9 or 14 minutes, depending on the wattage of the oven, until the veggies are tender. When using a paring knife to pierce the vegetables and there is any resistance, microwave the vegetables again, covered, for an additional 30 seconds. To remove surplus moisture, microwave uncovered for 3 minutes in a 1,100-watt oven or 4 minutes in a 700-watt oven on high (at 100% power). Add the final tablespoon of olive oil by drizzling.