Rustic Rainbow Ratatouille

Preheat the oven to 375°F (190°C).

Slice the eggplant, tomatoes, yellow squash, and zucchini into approximately 1/16-inch (1-mm) rounds, then set aside in separate bowls.

Heat 2 tablespoons of olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat, then sauté the onions, minced garlic, and diced bell peppers until soft, about 10 minutes.

Season sautéed vegetables with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then stir in the crushed tomatoes until fully incorporated.

Remove the pan from heat and add the chopped fresh basil, stirring well. Smooth the surface of the sauce with a spatula.

Arrange the sliced eggplant, tomatoes, yellow squash, and zucchini in alternating patterns on top of the sauce from the outer edge to the middle of the pan, slightly overlapping each slice.

Season the arranged vegetables with additional 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

In a small bowl, mix together the remaining minced garlic, chopped fresh parsley, fresh thyme, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 4 tablespoons of olive oil to make the herb seasoning.

Spoon the herb seasoning over the arranged vegetables.

Cover the pan with aluminum foil and bake for 40 minutes.

Remove the foil, then bake for an additional 20 minutes or until the vegetables are tender.

Allow the dish to rest for at least 10 minutes before serving as a main dish or side.