Ratatouille combines the freshest of summer vegetables into one delish dish. This ratatouille recipe is artfully arranged and roasted with a light dressing.
Preheat oven to 375ยบ F. Spray nonstick cooking spray onto bottom and sides of pie plate.
Arrange, in alternating colors, slices of tomatoes, onion, peppers, eggplant, zucchini, and squash around sides and bottom of pie plate. Set aside.
Mix olive oil, balsamic vinegar, salt, thyme, and minced garlic in small mixing bowl, whisking until well blended. Drizzle mixture over vegetables. Place in oven and cook for 30 minutes.