A hearty and versatile side dish
Preheat the oven to 350 degrees F.
Meanwhile, heat the olive oil in a large oven-proof skillet over medium heat. Add the red pepper, onion, fennel, thyme, bay leaf, salt and red chili flakes; sauté until the onions are translucent (6-7 minutes), stirring from time to time.
Add the zucchini, summer squash and baby eggplant to the skillet. Stir and sauté for 5-6 minutes.
Add the canned San Marzano tomatoes. Stir until all of the ingredients are well-combined.
Transfer the pan to the oven. Bake at 350 degrees F for 15-20 minutes, until all veggies are cooked, but not too soft.
Add salt and pepper to taste.
Serve hot or at room temperature.