Oven Roasted Ratatouille
2 onion, sliced into rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Put the oil, garlic, bay leaf, parsley, thyme, salt and pepper into a plastic zipper bag and mix it together - add the vegetables and move them around in the mixture until they are coated.
Pour into a roasting pan and roast until the vegetables are done to your particular taste.
Remove the bay leaf.
Put the ratatouille in a serving dish and grate the parmesan cheese over the top.