Thomas Keller's Ratatouille

Ingredients

• 1/2 red pepper seeds and ribs removed
• 1/2 yellow pepper seeds and ribs removed
• 1/2 orange pepper seeds and ribs removed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon minced garlic
• 1/2 cup finely diced yellow onion
• 3 tomatoes (about 12 ounces total weight) peeled, seeded and finely diced, juices reserved
• 1 sprig thyme
• 1 sprig flat-leaf parsley
• 1/2 bay leaf
• Kosher salt
• 1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
• 1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch rou
• 1 yellow squash (4 to 5 ounces) sliced into 1/16-inch round
• 4 Roma tomatoes sliced into 1/16-inch rounds
• 1/2 teaspoon minced garlic
• 2 teaspoons olive oil
• 1/8 teaspoon thyme leaves
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• Assorted fresh herbs (thyme flowers chervil, thyme)