2tbsp.chopped fresh basil leaves, plus extra sprigs
Preheat the oven on Convection Roast to 425 degrees.
Drizzle olive oil over the bottom of a 9 x 13” baking dish. Spread the onions on the bottom of the baking dish (it will not fully cover) and cook until sizzling and translucent (about 10 minutes).
Cut off tops and bottoms of zucchini and squash.
Slice zucchini, squash and tomatoes into 1/8” thick circles, keeping the piles separate.
Layer the vegetables in long rows alternating yellow squash, zucchini, and tomato in one long row overlapping each. There should be a crescent of each color showing as you work to create the pattern filling the whole dish in rows.
Sprinkle with salt, pepper, chopped basil leaves and drizzle 2 more Tbsp of olive oil.
Bake uncovered for another 45 minutes, or until browned and bubbling. Sprinkle additional springs of fresh basil on top and serve warm.