1 large red frying pepper or red bell pepper, for roasting
3 tablespoons extra-virgin olive oil
1 to 1 1/4 pounds small zucchini, very thinly sliced into discs
2 chile peppers, Fresno or other, tops removed, seeded and sliced into very thin rings
2 mild green frying peppers (cubanelle), thinly sliced into rings
1 medium yellow or red onion, peeled and thinly sliced into rings
5 to 6 baby Yukon gold potatoes, very thinly sliced into discs (like potato chips)
4 cloves garlic, thinly sliced
Salt and freshly ground black pepper
2 tablespoons finely chopped rosemary
A few sprigs thyme, leaves picked and finely chopped
2 pounds peeled fresh heirloom tomatoes, chopped OR 1 (28-ounce) can fire-roasted crushed tomatoes, stewed tomatoes or chunky-style crushed tomatoes
2 to 3 cups chicken or vegetable stock
Fresh sweet basil leaves, shredded or torn, for garnish
Crusty bread or fresh baguette, for serving