Ratatouille Of Roasted Vegetables

• 1 large head garlic
• 12 ripe plum tomatoes, cored, halved and seeded
• 1 eggplant (1 to 1 1/4 lb.), cut lengthwise into 1/2-inch thick slices
• 2 small zucchini, cut in half lengthwise
• 2 small summer squash, cut in half lengthwise
• 1 Spanish onion, cut into 1/2-inch thick slices
• 1 large red bell pepper, cut in half lengthwise and seeded
• 1 large yellow bell pepper, cut in half lengthwise and seeded
• 1/4 c. chopped fresh basil
• 2 Tbsp. olive oil (preferably extra-virgin)
• 1 Tbsp. chopped fresh thyme
• 1 tsp. dried oregano
• 2 bay leaves
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

1. Meaty shiitake and oyster mushrooms give this dish a hearty texture.

garlic, tomatoes, eggplant, zucchini, summer, onion, red bell pepper, yellow bell pepper, fresh basil, olive oil, thyme, oregano, bay leaves, salt, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030680 (may not work)