Baked Ratatouille | IGA Southeast

Ingredients

• 4 tbsp fresh basil (approx 16-20 leaves), chiffonade
• 4 garlic cloves, minced + 1 tsp garlic, minced
• 2 tbsp olive oil, 4 tbsp olive oil (total of 6 tbsp)
• 1 onion, diced
• 2 bell peppers, diced (we used red and yellow)
• Salt, to taste
• Pepper, to taste
• 1 can (28 oz) crushed tomatoes
• 2 eggplants
• 6 Roma tomatoes
• 2 yellow squash
• 2 zucchinis
• 1 tsp garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tsp fresh thyme