Preheat the oven to 180°C.
Peel the garlic and onion. Slice the onion, courgettes, tomatoes and aubergine into rounds.
Rub an ovenproof dish with the clove of garlic and arrange the vegetable rounds inside, alternating and overlapping them.
Season with salt and pepper. Drizzle with the olive oil and sprinkle with thyme.
Bake for 1 hour.
Serve with chicken skewers or fish.
The perfect pairing: our Viognier !