Roasted Ratatouille - cooking recipe

Ingredients

1 head garlic
12 plum tomatoes, halved and seeded
1 eggplant (1/2-inch slices)
2 small zucchini, cut lengthwise
1 onion (1/2-inch slices)
1 red bell pepper, cut in 1/2 and remove seeds
1/4 c. chopped fresh basil
2 Tbsp. olive oil
1 tsp. thyme
2 bay leaves
1 tsp. oregano
salt and pepper
1 yellow pepper

Preparation

Set oven racks at 2 lowest levels.
Heat oven to 450\u00b0.
Peel papery skin from garlic and wrap head in aluminum foil.
Bake 30 minutes; cool.
Meanwhile, coat 2 baking sheets with vegetable oil or nonstick spray and arrange tomatoes, eggplant, zucchini, squash, onions and peppers on baking sheets.
Roast 20 minutes, turning once, until tender and brown.
Cool.