Oven-Roasted Ratatouille

• 2 medium Japanese eggplants, cubed
• 1 medium zucchini, cubed
• 1 medium yellow squash, cubed
• 1 large red onion, chopped in large chunks
• 1 red bell pepper, cut in chunks
• 1 green bell pepper, cut in chunks
• 1 pint grape tomatoes
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh parsley, minced
• 1 teaspoon fresh thyme leave
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper

1. Spray a 13x9 inch baking dish with non-stick cooking spray and place vegetables inside.
2. Coat vegetables with olive oil.
3. Sprinkle with garlic, herbs, salt and pepper. Lightly stir.
4. Bake 30 minutes covered in foil, 30 minutes uncovered at 350 degrees.

japanese eggplants, zucchini, yellow squash, red onion, red bell pepper, green bell pepper, grape tomatoes, olive oil, garlic, fresh rosemary, fresh parsley, thyme, kosher salt, black pepper

Taken from www.food.com/recipe/oven-roasted-ratatouille-396682 (may not work)