Roasted Vegetable Ratatouille

Ingredients:

• 1 eggplant, sliced ​​lengthwise into 1cm thick slices.
• 1 large zucchini, sliced ​​lengthwise into 1cm thick slices.
• 1 zucchini, sliced ​​lengthwise into 1cm thick slices.
• 3 beefsteak tomatoes, sliced ​​1cm thick.
• Olive oil
• 1 large red onion, diced into 1cm cubes.
• A pinch of red pepper flakes
• 1 red bell pepper, diced into 1cm cubes.
• 1 yellow bell pepper, diced into 1cm cubes.
• 1/4 cup red wine vinegar
• 2 tbsp chopped fresh marjoram leaves
• 0.5 tbsp chopped fresh thyme leaves

Preparation:

1. Preheat oven to 190°C.
   
   Place the eggplant, zucchini, squash, and tomatoes in a single layer on one or two baking sheets, drizzle with olive oil, and sprinkle generously with salt. Bake until the vegetables are tender, about 20-30 minutes, turning them halfway through. Remove from the oven and let cool. Once the vegetables have cooled slightly, transfer them to a cutting board and cut into 1/2-inch pieces.
2. Heat a large skillet over medium heat and add olive oil. Once hot, add the onion, red pepper flakes, and salt to taste. Cook until the onion is soft, about 5 minutes. Add the bell pepper, and season with salt and pepper to taste if needed. Cook until the pepper is soft, about 5-10 minutes.
3. Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Stir well to coat, adding 2-3 tablespoons of olive oil if needed. Taste and transfer to a serving platter. The ratatouille is ready!