Preheat the oven to 400°. Line a baking sheet with parchment paper.
Lay out the vegetable rounds on the tray and drizzle with olive oil. Season to taste with thyme, salt, and pepper.
Bake in the oven for 30 to 45 minutes or until the vegetables are tender, but still slightly al dente. They will be browned in spots. Use caution when checking as there may be a lot of steam.
Drizzle with vinegar and serve hot, warm, or at room temperature.
Notes
This dish is often served as tapas or as a relish for grilled meats and fish. Michèle served it with charcuterie, cheese, and bread. It would also be great on pizza or folded into an omelet.Nutritional information is approximate and will vary based on the size of the vegetables used. Store leftovers, covered, in the fridge, for up to 4 days.