The prettiest way to eat your vegetables - Baked Ratatouille Tian for easy summer entertaining. It makes great leftovers so prep two dishes of this if you can. Oh, and the amount of vegetables will greatly depend on the size of the vegetables you use and of the size of your dish. Use my measurements as guidance only.
Heat the oil in a saucepan then add the chopped onion and garlic, sautéing over a low-medium heat until soft - about eight minutes. Add the remaining sauce ingredients and cook down to a soft mulch.
While the sauce is simmering, prep the vegetables. For the tomatoes, slice into thin rounds; zucchini, eggplant and squash, the same as the tomatoes. If you are using larger eggplant (I did), cut the rounds into half moons. For the peppers, slice away the sides to get four"squovals" and then cut these in half. If the peppers are very large cut these pieces in half again.
When the sauce is soft and pulpy, pour it into a greased dish or cast iron skillet.
Preheat the oven to 180C/350F.
Beginning at one edge of the dish start alternating the sliced vegetables in a semi-reclining, overlapping pattern. It really depends on the shape and angle of the dish. Brush with oil - garlic or herb-infused oil would be nice - and cover loosely with a sheet of foil.
Place the dish in the oven and bake for 40 minutes. Uncover and bake for a further 10-20 minutes, or until tinged it takes on colour. Remove from the oven and let cool for about 10 minutes before eating warm or room temperature with hunks of French baguette, rice, or couscous. This is wonderful the next day and the next again, too. No need to reheat, just leave it to come to room temperature.
Add-ins: white beans or white anchovies in the sauce for protein; a dollop of crème fraîche, a shower of grated Gruyère or crumbles of ricotta salata on top.