In a large skillet over medium high heat, add the oil, onion, peppers and garlic. Saute, stirring occasionally until they have reduced down and are softened.
Add the diced (or crushed) tomatoes and season with salt and pepper. Cook for a few more minutes. Spread into a 10" quiche or other round baking dish.
TO PREPARE THE VEGETABLES:
Slice each of the vegetables about 1/4" thick. They do not need to be perfect, just similar in size.
Layer one slice of each: eggplant, zucchini, yellow squash and tomato. Repeat and place in the pan as shown. Continue until you have completed the exterior circle. I went the opposite direction for the middle circle and filling in the center.
PREPARE THE BASIL BUTTER:
Melt 1 tbsp of Vegan Margarine with 2 of the DOROT Basil Cubes.
Using a pastry brush, apply evenly over the veggies.
Cover with parchment to keep the moisture in. I just cut a round of parchment the size of the dish and placed over top. It does not need to be air tight.
Bake at 400 degrees for about 30 minutes or until the vegetables are tender.
Serve over couscous or with a slice or homemade garlic bread. Brush the slices with the same Basil Butter above, but add garlic. Toast until crisp and golden.