Ratatouille

Serves: 8 
Ingredients:

• 1½ cups crushed tomatoes or marinara sauce
• ½ red onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ T dried parsley
• ¼ tsp crushed red pepper flakes (optional)
• Generous sprinkle of salt and pepper, to taste
• 1 medium eggplant, very thinly sliced
• 1 zucchini, very thinly sliced
• 1 yellow squash, very thinly sliced
• Olive oil (optional)

 
Directions:

1. Preheat oven to 375 degrees F. Pour crushed tomatoes in bottom of a round baking dish. Add chopped onion through salt and pepper, stirring well to combine.
2. Arrange prepared vegetables concentrically from the outer edge to the inside. Drizzle olive oil over top, or coat with nonstick cooking spray. Season top generously with salt and pepper. Cover with parchment paper or foil that fits inside dish and bake for 45-50 minutes, until vegetables have released their liquid and are cooked through. 

Note: Recipe lightly adapted from The Comfort of Cooking