Roasted Ratatouille

Ingredients

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

Directions

1. Set oven racks at 2 lowest levels
2. Heat oven to 450
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