Roasted Vegetable Ratatouilles

• 1/4 cup olive oil, divided
• 1 medium sweet onion
• 2 yellow squashes
• 2 small zucchinis
• 2 medium tomatoes
• 2 bell peppers
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon freshly ground pepper
• 12 ounce can tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon sugar
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon freshly ground pepper
• 1 clove garlic, minced
• fresh thyme sprigs, for garnish

1. Preheat oven to 375 degrees.
2. Brush 2 tablespoons olive oil over large rimmed baking sheet.
3. Use a mandolin to thinly slice onion, squashes and zucchinis, and slice tomatoes and bell peppers with a knife.
4. Arrange sliced vegetables in a single layer on prepared baking sheet, drizzle with remaining olive oil, and roast in preheated oven for 10 minutes, then flip and continue roasting other sides for an additional 10 minutes.
5. Whisk together tomato paste, dried thyme, sugar, 1/2 teaspoon Kosher salt, 1/8 teaspoon freshly ground pepper and garlic until combined.
6. Brush 4 mini cocottes with olive oil and layer in half of the roasted vegetables, then spread seasoned tomato paste over the top to cover.
7. Continue layering roasted vegetables on top, ending with zucchini and squash in an attractive spiral.
8. Bake in preheated oven for 20 minutes. Garnish with fresh thyme sprigs.

Enjoy!