Ratatouille

A delicious blend of whatever summer vegetables you have on hand, but traditionally

1 eggplant
1 zucchini
1 summer squash
1 green pepper
1 red pepper
1 onion
2-3 garlic cloves, smashed and minced
Olive Oil
Tomatoes
Basil, or herbs of choice

I diced everything into 1 inch chunks, tossed in olive oil and baked in a single layer in the oven at 375 for 35 minutes.  In a food processor I blitzed the tomatoes and basil, transferred the vegetables to a baking dish and stirred in the tomato puree and baked for an additional 10 minutes.  Salt and pepper to taste.  I served mine on Polenta.  And, if you omit the butter in the Polenta, it makes a delicious Vegan meal.