COOK IT.
Place the red bell pepper halves onto a tray and char in the KILN. Remove, place into a bowl and cover with plastic film to steam. When cool, remove the seeds and membrane. Scrape away the blistered skin and cut the flesh into slices.
Place half the olive oil into a medium warm pan. Add the garlic and cook gently for 1 minute. Add the sliced onions and cook for 2 minutes. Combine the green and yellow bell pepper strips and continue cooking for another minute.
Add in the bell pepper strips, tined tomato, 1 sprig of thyme, bay leaf, paprika, salt and pepper. Simmer gently for 15 minutes until soft and the water content has evaporated out. Remove and discard the thyme sprig and bay leaf.
Place Piperade into a baking dish and top with alternate slices of the zucchini, squash, eggplant and tomato. Finish with a scattering of thyme leaves, salt and olive oil.
Cover with a double sheet of aluminum foil, place into the KILN set to low and bake until just tender.
Allow to rest and serve