Ratatouille Of Roasted Vegetables - cooking recipe

Ingredients

1 large head garlic
12 ripe plum tomatoes, cored, halved and seeded
1 eggplant (1 to 1 1/4 lb.), cut lengthwise into 1/2-inch thick slices
2 small zucchini, cut in half lengthwise
2 small summer squash, cut in half lengthwise
1 Spanish onion, cut into 1/2-inch thick slices
1 large red bell pepper, cut in half lengthwise and seeded
1 large yellow bell pepper, cut in half lengthwise and seeded
1/4 c. chopped fresh basil
2 Tbsp. olive oil (preferably extra-virgin)
1 Tbsp. chopped fresh thyme
1 tsp. dried oregano
2 bay leaves
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Preparation

Meaty shiitake and oyster mushrooms give this dish a hearty texture.