Made with an array of healthy vegetables, this recipe is delicious as a side dish or even as a lighter main course! Impress your guests with the beautiful colors and flavors of this vegan and gluten-free ratatouille! We used our new Squeezable Organic Steam-Refined Coconut Oil for sautéing– it offers the same nutritional benefits of virgin (unrefined) coconut oil, without the coconut taste! ingredients 2 Tbsp Squeezable Organic Refined Coconut Oil 1 large onion, chopped 2 garlic cloves, minced 3 cups diced canned tomatoes 2 tsp dried oregano 1 tsp dried thyme large handful fresh basil, roughly chopped 2 eggplants, thinly sliced 2 zucchinis, thinly sliced 2 yellow squashes, thinly sliced 2-3 red bell peppers, thinly sliced sea salt, to taste black pepper, to taste instructions Preheat oven to 375 degrees F. Heat oil in a large skillet. Add the onion and cook for 3-5 minutes, until translucent. Add the garlic and cook for a further 2-3 minutes. Add the tomatoes, oregano and thyme. Lower the heat and cook for 10-15 minutes, until thickened. Add the sea salt, black pepper and basil. Remove from heat and ladle into a round baking dish. Arrange the vegetable slices on top in any pattern you wish. Sprinkle with herbs, salt and pepper. Cover with foil and bake for 50-60 minutes, until the vegetables are tender. Let cool a bit and serve