Oven Roasted Ratatouille

Ingredients

• 1 cup marinara sauce
• 1 small yellow onion
• 1 small eggplant
• 1 medium zucchini
• 1 medium yellow squash
• 3 medium roma tomatoes
• Pinch of salt and pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 cup shredded mozzarella

Directions

1. Heat the oven to 400 degrees. Spoon 1/2 cup of marinara sauce into a deep pie dish or rectangular casserole dish, covering the bottom. Slice the onion thinly, then scatter it over the sauce.
2. Cut the eggplant, zucchini, yellow squash, and tomatoes into thin rounds, about 1/4 inch thick. You want the pieces close in size so they stack nicely; if one vegetable is much wider than the rest, cut those rounds into halves or quarters to help them match.
3. Arrange the sliced vegetables in the dish in overlapping rows, like a tidy little line of dominos. Tuck in as many pieces as you can.
4. Sprinkle the layered vegetables with a light hand of salt, pepper, dried basil, and oregano. Spoon the remaining 1/2 cup of marinara over the top; don’t worry about making it perfectly even.
5. Cover the dish with foil and bake for 30 minutes. After 30 minutes, take off the foil and sprinkle the shredded cheese over the top. Slide the dish back into the oven for another 10-15 minutes, until the cheese has melted and picked up a little color.