RATATOUILLE CASSEROLE

Steps:

• 1. Thinly slice the yellow summer squash and the zucchini into circles. If your eggplant is long and thin, slice it into circles. If it's thick and bulbous you will need to slice it thin and then into halves or quarters to be about the same size as the squash and zucchini circles. With a red pepper (or orange or yellow....just NOT green), either slice into strips or however you'd like. You just need enough to go around the dish.
• 2. Prep the base: Dice half an onion, smaller dice is best. Pour a tablespoon or two into a sauté pan and heat on medium. Saute the onions until translucent. Near the end of the sauce, add the garlic - either diced finely or crushed with a garlic press. Sauce about another 2 minutes. Add the can of tomato sauce, stir and bring to a light simmer and then remove from heat.
• 3. Prep the baking dish: using either a large rectangular baking dish or round baking dish - just as long as it's an inch or so deep - take a bit of parchment paper and trace the inside of the lip of the dish. This is the most complicated part. Cut out the shape and ensure it fits inside the dish.
• 4. Preheat the oven to 325F. Place the tomato/onion sauce in the bottom of your casserole dish. Spread event. Decide what order you want to place your veg slices. Layer those pieces going around the outside and eventually finishing in the middle of the dish. I suggest you make your layers tighter rather than loose, but this may depend on the size of your dish and how many slices you cut. Once done, drizzle olive oil on top, season with salt and pepper and add the thyme. Place the parchment paper on top.
• 5. Place in the oven and bake for about 40-50 minutes. Allow to rest for about 5 minutes before removing the parchment paper and serving.
• 6. Best served with a side of cous-cous and topped with goats cheese.