Roasted Ratatouille

• 1 head garlic
• 12 plum tomatoes, halved and seeded
• 1 eggplant (1/2-inch slices)
• 2 small zucchini, cut lengthwise
• 1 onion (1/2-inch slices)
• 1 red bell pepper, cut in 1/2 and remove seeds
• 1/4 c. chopped fresh basil
• 2 Tbsp. olive oil
• 1 tsp. thyme
• 2 bay leaves
• 1 tsp. oregano
• salt and pepper
• 1 yellow pepper

1. Set oven racks at 2 lowest levels.
2. Heat oven to 450u0b0.
3. Peel papery skin from garlic and wrap head in aluminum foil.
4. Bake 30 minutes; cool.
5. Meanwhile, coat 2 baking sheets with vegetable oil or nonstick spray and arrange tomatoes, eggplant, zucchini, squash, onions and peppers on baking sheets.
6. Roast 20 minutes, turning once, until tender and brown.
7. Cool.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=402783 (may not work)