Ratatouille is always a crowd-pleaser, with a beautiful arrangement of fresh colors and taste to match. Ever since they made the movie of the same name this is a great way to get kids to eat more veggies!
1 (6 ounce) can tomato paste 1/2 onion, chopped 1/4 cup minced garlic 3 tablespoons olive oil 3/4 cup organic chicken stock, or water for vegan recipe salt and ground black pepper to taste 1 small eggplant, trimmed and very thinly sliced 1 zucchini, trimmed and very thinly sliced 1 yellow squash, trimmed and very thinly sliced 1 red bell pepper, cored and very thinly sliced 1 yellow bell pepper, cored and very thinly sliced 1 teaspoon fresh thyme leaves, or to taste
Preheat the oven to 375 degrees F. Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working toward the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 2 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with rice, pasta, couscous, or quinoa.