A delicious tomato garlic base that's topped with tons of fresh summer vegetables and seasonings. Finish it off with fresh parmesan cheese to make the most perfect baked ratatouille ever!
For serving: shaved parmesan cheese or mascarpone cheese, if desired
Instructions
Preheat the oven to 400°F. Spread the tomatoes over the bottom of a 9x9" dish. Stir in the onions, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Layer the eggplant, zucchini and yellow squash. Fill the red pepper in the gaps.
Drizzle the olive oil over the top. Sprinkle thyme leaves and remaining salt and pepper over top.
Baked covered with foil for 30 minutes. Remove foil and bake an additional 10 minutes, or until vegetables are tender. Top with parmesan cheese if desired.