Ratatouille bake

Instructions

1. Preheat the oven to 400°F. Coat a 2-quart baking dish with cooking spray. Arrange the tomato slices in a single layer on paper towels to drain.
2. In a medium skillet, heat 1 tsp oil over medium-low. Add the onion, 2 tsp garlic, ¼ tsp salt, and ½ tsp thyme. Cook, stirring often, until the onion softens slightly, 7 to 8 minutes. Spread the onions across the bottom of the prepared pan.
3. In a small bowl, whisk the black pepper and the remaining 1 tbsp plus 2 tsp oil, 2 tsp garlic, 1½ tsp salt, and 1 tsp thyme. In a large bowl, combine the zucchini, summer squash, and eggplant slices. Add the oil mixture and toss to coat.
4. Working along the outside of the baking dish, arrange the zucchini, squash, eggplant, and tomato slices in a circle so the slices are upright, alternating the vegetable slices to complete the circle. Repeat to create a smaller circle of alternating vegetables inside the outer circle. Tightly fill in the center with any remaining vegetables, fitting in as many slices as possible. Pour any remaining oil in the bowl over the vegetables.
5. Bake, uncovered, until the vegetables are browned and tender, 50 to 55 minutes. Let the ratatouille stand for 5 minutes. Before serving, garnish with the basil.
6. Serving size: about ¾ cup