Baked Summer Ratatouille

 My favorite summer dish, inspired by an old recipe Whole Living magazine. I'm still in mourning due to this magazine going out of print. It was and still is my all time favorite.

Baked Summer Ratatouille
The juices that form in this dish after it's baked are irresistible! It's great on its own, or put it over a grain like rice or farro or quinoa or even a thick slice of toasted bread! The juices will run down and soak up into the grains or bread. soooo yummy!!

Recipe:

1 large purple onion

2-3 large tomatoes

2 zucchini

2 yellow squash

1T thyme

1T nutritional yeast (optional)

1-2T olive oil

 pre-heat oven to 375*

Cut onion in half and then thinly slice into rainbow-shaped slices. Cook the onion up in a little olive oil over medium heat on the stove for 6-8 minutes until onion turns translucent and a little brown. Spray your 9x13in baking pan with non-stick spray. spread onions out on bottom of pan. Slice up your tomato, zucchini and squash into 1/4 inch slices and arrange them in the pan similar to what you see in the picture above. You want them to be alternating and overlapping...whatever looks pretty to you! Drizzle over the olive oil, sprinkle on the thyme and nutritional yeast and a little salt and pepper. Cover with tinfoil and bake for 30 min. Uncover and bake an additional 30 minutes. Let cool a few minutes (because it is HOT when it come out!!) and then dig in!